POACHED EGG WITH BUTTER SAUCE

Want something healthy yet tasty for breakfast.... poached egg with butter, garlic and chives dressing. There are a few tricks which make this poached egg perfect. Simple things can also be tricky sometimes. The sight of that yolk oozing out when you cut through the egg is so satisfying.

Preparation:

STEP 1- In a pan, pour 1 TSP of olive oil and 1 TBSP of butter. As the butter starts to melt add 2 TSP of chopped garlic. Keep the flame on medium high. After 20 secs, add 1 TBSP of chopped spring onion. Let it cook for another 30 secs. Turn off the flame. Pour ½ TSP of Lime juice and keep the buttery sauce aside.

STEP 2- Crack the egg into a strainer (as shown in the video) to remove the liquidy egg white. This will give you the perfect round shape.

Try to use fresh eggs. The eggs should be kept in room temperature.

STEP 3- Once the liquidy egg white has been strained out, transfer the egg in a small bowl as it will be easier to pour the egg into the hot water.

STEP 4- In a saucepan take 700 ml of water and let it come to a boil. Once it comes to a boil reduce the heat to low. No bubble should break into the surface.

STEP 5- Add 1 TBSP of white vinegar to the water. Stir it and create a vortex as shown in the video.

STEP 6- Once you’ve got a nice fast vortex, drop the egg in the middle of the vortex. Don’t do anything at this point of time.

STEP 7- Cook the egg for 3 mins for a firm yet runny on the inside yolk. If you like your yolk to be a bit firmer cook it for another 30 secs. Once the time is up, use a slotted spoon to remove your poached egg.

STEP 8- Dab your poached egg lightly with a paper towel to remove excess water.

STEP 9- Put the poached egg on top of a toasted bread. Sprinkle a pinch of salt, pepper and paprika on top of the poached egg. Then pour 1 TBSP of the buttery sauce on top of it.

STEP 10- Your Poached egg is ready to be served.