Poached eggs are a stylish and elegant breakfast with a French twist. Simply put, they are just an egg, but boiled without the shell.
Here's a way that even those who don't always get soft-boiled eggs can prepare such a breakfast.
How to cook poached eggs
This dish has its own differences from soft-boiled eggs. The yolk is neither thick nor runny, but rather creamy. And the white barely sets.
If according to the rules and to get it exactly this way, take the appropriate amount of water, bring to a boil, add salt to taste and one teaspoon of 9% table vinegar.
Then you need to stir the water to form a funnel, the pan should remain on the fire.
Carefully crack the egg and just as carefully pour it into the resulting funnel.
Is it difficult? There is an easier option. With cling film.
You need to cut out a circle with a diameter of 15 cm, grease it with butter, stretch the film over a cup and pour a raw egg into the center.
Then we lift the edges, carefully tie them with a thread, and lower the resulting bag with the egg into boiling water for 80–90 seconds.
That's it, we fish out the preparation and place the finished egg on the lettuce leaves.
Bon appetit!
