I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!
It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!
This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!
When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to never fail to be amazed by nature and all things natural.
This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!
I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!
Go for it! And message me with pics!!!
IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!
- 100 gm curds / yoghurt hung for 4-5 hours
- 1 tspn Minced Garlic
- 1 tspn salt
- 2 Eggs chilled
- 1 tspn lemon juice
- 500 ml Water (appx)
- 1/2 tspn Paprika
- 1/2 tspn spicy chilly flakes (can be reduced)
- 1 tspn olive oil
- 1 tbspn Butter
- 1 tbspn chives finely chopped
- Toast of your choice
- Hang the yoghurt / curds for 3-4 hours
- Transfer into a bowl, and add salt and half (ie 1/2 tspn) garlic
- Mix well and keep aside
- In slow to medium fire, set the water to boil.
- While water is heating, break one egg into a seive
- Let the extra albumin strain away
- Transfer gently to a cup
- Add half tspn lemon juice and keep ready
- When large bubble break to the surface of the water, reduce the fire and transfer the egg gently into the water.
- Poach the egg for 2 to 3 minutes
- Gently take it out with a slotted spoon and drain excess water
- Transfer on top of the curds
- Similarly poach the second egg.
- Set a pan on slow fire and, set the butter to melt.
- Add balance 1/2 tspn garlic and chilli flakes.
- Just before taking off fire add the olive oil
- Drizzle over the eggs
- Garnish with chives
- Enjoy with a point of toast.
Notes for perfect poached eggs:
- The egg should be refrigerated or at least an hour before making the poached eggs.
- Lemon juice is a must.
- Do strain the extra egg white, it makes a difference.
- There is no need to put vinegar in water and to make a swirling vortex. Instead the vortex and swirling water breaks the egg white and makes it into a streamy mess.
- The water should not be rapidly boiling. If it is bring it down again to a point where large bubbles burst to the surface. Not too many bubbles, just one to three bubbles. This is the right time to slide the egg into the water.
- Don't be in a hurry and bring up the heat. Let the egg cook slowly over 2 to 3 minutes.
- Slotted spoon is a must. It helps drain excess water. No one wants hot water over yummy cook curds.