I like me some goods eggs when taking the time in the weekends. Especially a good night on the time, using some time to make a big egg is something that would call investing my time wisely.
Now in English you have all cool kinds of words to describe how you like to have the egg as in sunny side up(with the yolk still as a whole) or something like eggs over easy (that the egg is flipped over on both sides) or something even like and omelet, just a plan old boiled egg or even scrambled eggs with some additional veggies in there. Especially in Asia thise scrabled ones with some hot pepper are the best is you ask me.
But the one sort of egg that no one ever really wants to head into is the poached eggs. The proper classic recipe for this is a poached egg with some salmon and avocado and hollandaise sauce on there. I truly believe that this is such an exquisite dish is because it is the most complicated one to actually make. Starting with the Hollandaise sauce it is a challenge to make because it goes bad while stirring very easy (and the flavour is not even that nice...but shhhhh..you can't tell anyone).
Also the actual poaching of the egg aint that simple because this requires you to stir the boiling water which has some vinegar added in there. You have to make a little vortex in there to prevent the eggs from falling apart and keeping them together in the boiling water while it soldifies.
All in all ...not so easy
The key ingredient to having you eggs poached proper is having them extremely fresh. Literally as fresh as possible.
And I had just the situation for that, as I was taking care of some chicken here from someone. If you are talking about fresh, getting them straight from the henhouse while they were still warm would be the most fresh as you can possibly imagine.
And then you had the process of actually poaching the egg in the boiling water. That is where this fancy metal tool underneith comes on in. What you do with this one is just gently you crack the egg in the little basket and leave it hanging on the edge of the pan while the water is boiling.
I've been experimenting with the timing of how long it should be boiled and this was a 5 minute one. It was nice! Soft inside and when you make a little cut into the egg, the yolk starts to run out and then it soldifies as you can see on the top snap.
You can do with the egg whatever you want, but I like them with bread and old cheese. A little salt pepper and curry on top and it is good to go! And yeah, don't eat this on your lap because the yolk will surely end up everywhere.
The perfect hangover breakfast which deserves every minute of your time.
