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.