Poached Eggs recipe 308 calories per portion
Serves: 1 1 Large Lion Quality egg Water for boiling Pinch of salt Dash of vinegar Warmed, buttered muffin or toast to serve (optional) Method 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 muffin or slice of buttered toast. Micro tip 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. Turn your poached egg and muffin into Eggs Benedict with a layer of smoked ham topped with a ready-made or home-made Hollandaise sauce. Happy New Year From Steve. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
