Fruit Cake
– Fresh eggs (as needed) – Water – 1 tbsp vinegar (optional) – Salt (to taste) – Freshly ground pepper (to serve)
Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil to keep the egg whites from breaking apart.
Add a tablespoon of vinegar to help the egg whites hold together. This step is optional, but it really helps make a neater poached egg.
Crack the egg into a small bowl or ramekin. This makes it easier to gently slide the egg into the water without breaking the yolk.
Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center. This helps wrap the white around the yolk.
Let the egg poach for 3 to 4 minutes until the white is set but the yolk remains soft. Lift with a slotted spoon to check doneness.
Remove the egg, blot gently with paper towel, and season with salt and pepper. Serve immediately over toast, salad, or your favorite dish.
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