Poached Egg
by
David Heimer
A simple but extremely useful recipe to have up your sleeve.
Poached Egg is a very popular breakfast dish, usually served on top of a toast, with bacon or smoked salmon. It is also a common ingredient in salads, sandwiches and other savory dishes.
- Level
Basic
- Cooking
15m
- Overral
30m
- Ready
Egg
1Apple Cider Vinegar
3tbspSalt
To tasteWater
1l
Egg
1Apple Cider Vinegar
3tbspSalt
To tasteWater
1l
Poached Egg
David Heimer
Crack 1 egg in a bowl with 1tbsp of apple cider vinegar. Be careful not to break the yolk
Bring 1l of water to a simmer
Add 1tbsp of salt and 2tbsp of apple cider vinegar
Stir the water to make a vortex. Carefully pour the egg into the center of the vortex. Poach it for 2m until the egg white is opaque and cooked through
Trim the excess white off the egg. Season with salt to taste. The poached egg is ready
Enjoy it!