The other day, I came across an article about a newly opened Australian cafe in Manhattan with a photo of a lovely poached egg perched on top of an avocado smothered on toast. I've never attempted to cook a poached egg, thinking that it was a delicate dish made at restaurants by seasoned chefs.
I asked my foodie cousin from Jersey if she tried this dish, but she hadn't, simply saying she whipped up her own poached egg creation at home. Being inspired, I bravely took on the challenge, not giving up until I'd created the most harmonious egg. The white part needed to be lightly firm with the yolk oozing out. Poached egg may sound easy because it's just another way of cooking an egg, but it's really an art and a science. The water temperature needs to be just right and the yolk should be handled with care when it dives in the water. Not to worry, we'll guide you through the process of making a simple gourmet breakfast with just a few ingredients.
- Water (amount depending on size of pan)
- 1 pinch salt
- 1 pinch pepper
- Boil water in a saucepan (fill pan with 2/3 of water).
- Lower the heat to a soft simmer.
- Crack the egg into a small bowl.
- Use the small bowl to carefully slide the egg into the simmer water.
- Let the egg form (takes about 2-4 minutes depending on how cooked you want the white part and yolk to be).
- Scoop poached egg from the pan with a perforated spoon.
- Plate on a piece of toast and sprinkle some salt and pepper.
- Optional: top with your favorite sauce (we added our home made tomato sauce and basil).