Poached eggs are so
simple to make and, cooked without any fat, they are really healthy too.
1 Large Scottish
Produced Quality Egg
Water for boiling
Pinch of salt
Warmed, buttered muffin or toast to serve (optional)
Fill a large pan with 5cm (2") of water. Add a
pinch of salt and a dash of vinegar to help set the egg. Bring the water to a
gentle boil. Crack the egg onto a plate and then tip it into the water. Set a
kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set
yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the
boiling water using a slotted spoon and place on kitchen paper to drain. Serve
immediately on a warmed, buttered roll or slice of buttered toast.
For extra speed use the
microwave. Carefully crack the egg into a large teacup or ramekin dish filled
with 1/2 tbsp of water. Use a cocktail stick to pierce the yolk and white in a
couple of places and poach in the microwave on HIGH for 40 seconds (750 Watt
oven)/60 seconds (650 Watt oven). Stand for 1 minute and serve.