Perfectly Poached Eggs: The Crown Jewel of Brunch
How to Make Poached Eggs [Brunch Special]
Master the art of making delicate poached eggs at home. Elevate your brunch dishes with this simple yet elegant recipe. Enjoy the delightful burst of the runny yolk!
Ingredients
- 1 fresh egg
- 2 Tbsp white vinegar
- 300 ml water
Cooking Instructions
Step 1
First, carefully crack the egg into a small bowl or ramekin. This makes it much easier and safer to gently slide the egg into the simmering water.
Step 2
In a saucepan, bring 300 ml of water and 2 tablespoons of white vinegar to a rolling boil over high heat. The vinegar helps the egg whites coagulate and maintain their shape. Once boiling, reduce the heat to medium-low.
Step 3
Gently slide the egg from the bowl into the center of the simmering vinegar-infused water. Be careful not to break the yolk.
Step 4
As the egg enters the water, use a spoon or chopstick to gently swirl the egg white around the yolk, helping it to form a neat shape. Poach for about 3-4 minutes, or until the egg white is set and opaque, but the yolk remains runny. Carefully lift the poached egg out of the water using a slotted spoon or strainer, allowing excess water to drain.
Step 5
For a delightful brunch plate, toast a slice of bread until golden brown. Top the toast with a slice of cheese, then place the perfectly poached egg on top. For an extra touch of sweetness, drizzle a little condensed milk around the plate – it’s a surprisingly delicious combination!
Step 6
Now for the best part! Gently pierce the yolk with a fork or knife. Watch as the rich, golden yolk flows out, mingling with the toast and cheese for an incredibly satisfying bite. Enjoy every delicious mouthful!
