Recipe of Award-winning My poached egg recipe

My poached egg recipe. Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Poached eggs are a delicious, easy, healthy breakfast recipe.

You can also serve them over greens, topped with Hollandaise, in a grain bowl, or Immediately transfer the poached eggs to a bowl of very cold water. Top off with more cold water if needed until the eggs are cool. Poaching eggs is a healthy way to prepare eggs, since you don't need butter or oil to cook with. You can cook My poached egg recipe using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My poached egg recipe

1. You need 1 of egg.
2. You need of salt.
3. You need of black pepper.
4. Prepare of Coriander.
5. Prepare of Toast.
6. You need of Olive oil.
7. It's of water.

Poached eggs can be eaten as they are, on salads or bread or made into eggs Benedict. The perfect poached egg will have a. (PP) Contains product placement. Discover poached egg recipes to use on salads, soups, vegetables, and more at Bon Appétit. When isn't a poached egg appropriate?

My poached egg recipe instructions

1. First thing first cracking the egg put it in a bowl (be careful not to break the yolk) in a cooker put some water and turn on the heat let the water get hot until it poaching (not boiling)..
2. The egg from the bowl in to the poaching water, Put the heat on low, wait for 3 minutes until all the white is cooked..
3. In a pan put some olive oil let the oil get hot, put the toast bread, season it, let the bread get some brown color..
4. Plat the egg over the bread as shown above 😁😁..
5. Season the dish, some coriander may give a nice flavour to the egg..

We can't think of a single time we don't want one, from breakfast to dinner and everything in between. Learning how to make poached eggs can seem daunting, but this poached egg recipe from Jamie Oliver will show you how easy it is. This kedgeree recipe uses a pack of fish pie seafood mix, but you could use the same weight of smoked fish. Do you make recipes that often call for egg whites but not the yolk? What do you do with all of those left over egg yolks?