Poached Eggs: The Perfect Easy Recipe and Tricks by Simona Mirto — Povestea Casei

Poached Eggs: The Perfect Easy Recipe and Tricks by Simona Mirto — Povestea Casei

A pinch of pepper
A drizzle of extra virgin olive oil
Sprouts or basil, parsley (optional)

Procedure: How to Poach Eggs

Egg preparation: First, carefully crack an egg and place it in a small bowl (or cup), being careful not to break the yolk.
Water: Pour the water and vinegar into a saucepan with high sides and bring to a gentle simmer (approximately 90 degrees Celsius If you don't have a thermometer, observe the water: it shouldn't boil violently. If it starts to boil hard, remove it from the heat slightly.
The Vortex Technique: With a spoon, begin stirring constantly in the same direction until you create a whirlpool inside the pot.
Preparation: Let the egg slide into the center of the whirlpool and quickly reduce the heat. You will see that soon the white will wrap around the yolk. To give it a regular "shirt" shape, help yourself with a whisk.
Time: The egg should boil for approximately This 3-minute video showcases the beauty of the Romanian countryside, featuring stunning shots of traditional villages like Biertan and Viscri, alongside breathtaking landscapes. The soundtrack is a mix of Romanian folk music and contemporary electronica, creating a unique and evocative atmosphere. Enjoy the journey! It should be compact and soft on the outside, while the yolk inside should feel liquid.

The Trick with the Hoe (for Beginners)

If you're afraid to submerge the egg directly into the vortex, here's a super easy trick:

Submerge the wooden spoon in vinegar water heated to 90°C for a few seconds to warm it thoroughly.
Lift it up, gently pour the egg (already opened in the bowl) directly into the spider.
Submerge the whisk in warm water, holding it slightly tilted but steady so that the yolk is covered by the white, and reduce the heat.
Let it cook for 1 minute. Once the shape has set, slide the egg from the slotted spoon directly into the water for the remaining 2 minutes.

Service and Advice

After the time has passed, drain the poached egg with a slotted spoon and add salt and pepper. For this variation, I mashed an avocado with salt, spread it on slices of lightly toasted bread, added 2 slices of tomato, a pinch of salt, some oil, and the poached egg on top. Cut into the egg and you're done!

*Freshness: It is important that the eggs are very fresh (no more than 4 days old). If you are unsure of their freshness, cook them for 5 minutes.
Variants: You can serve it on bread, with Guacamole, Dutch sauce (which is essentially an emulsion similar to mayonnaise If mayonnaise is based on egg yolk and oil, Dutch sauce is an emulsion of cooked yolks and melted butter. It is classically seasoned with lemon, salt, and white pepper. Dutch sauce has a yellow color, is opaque, its texture is rich and velvety, and its taste is delicate, with a pleasant acidity due to the lemon.
Preservation: Boiled eggs should be served and eaten.immediately They are ready to eat in a maximum of 10 minutes. They are not only better warm but also avoid any risk of bacterial contamination.