Poached Egg

1. 1

   Check the freshness of the egg by placing it in a bowl filled with water.

2. 2

   The egg must sink to the bottom.

3. 3

   An egg over 3 weeks old will have released a lot of water out of the egg white and can be used in other dishes but not on this one.

4. 4

   Fill the pot with water.

5. 5

   When the water is at 150u00b0F, add the soup plate upside down (this will prevent the egg sticking to the bottom).

6. 6

   Break the egg gently onto a slotted spoon (to drain the water and leave only the egg white)

7. 7

   Pour the egg gently into the pan and cook 4 minutes.

8. 8

   Carefully remove and place on a slice of toast bread. Season with ground pepper and some salt flower pebbles.

No additional tips available.