Poached…

I’ve had quite a bit of success cooking poached eggs before and I must say that no matter how they turned out, my attempts were never as disastrous as this one…

…at one supposedly fine dining café here.

Well, if you check out the youtube videos, there are those that tell you to add salt or vinegar or cooking oil and the eggs must be super fresh. I came across one where the lady cooked poached eggs without all those things and she did it a little differently (I can’t seem to locate it now so I can’t link it here) and the other morning, I decided to give it a try.

Firstly, I filled the saucepan with a bit of water…

– not too much as I wouldn’t want the egg to go swimming all over the place. Now, while all the rest would wait till the water had started boiling vigorously, the lady said that as soon as she saw some bubbles in the water, that would be the time to put in the egg.

I broke an egg, straight from the fridge, into a bowl and poured it in…

They say one must do that and not break the egg and let it drop into the water straight from the shell. The lady did not say anything about stirring the water but I did it anyway, just a bit.

I stirred the water gently too while the egg was cooking and folded the bit of floating egg white around it and yes, I did splash the water over the yolk (gently) to accelerate the cooking. Once done, I took it out using this special ladle with a sieve…

…meant for fishing out the jetsam and flotsam when simmering bone soup.

Yes, it was nicely done with the egg yolk still runny…

I guess those of you who are not so fond of it that way can just cook a little longer till the yolk becomes hard, something like that in hard boiled eggs.

I cooked a packet of instant noodles that morning and had the poached egg with it…

Anybody keen on giving it a try?