Thursday, February 18, 2010

Poached Eggs on Salad

This was my first time poaching an egg and though it wasn't without it's faults, the end result was fairly satisfactory.

The salad consisted of:
turkey bacon, cherry tomatoes, feta cheese, cucumbers and chicken (from last night's dinner) and of course, a poached egg.
The dressing is simply: olive oil, red wine vinegar and s&p.

The egg poaching process was far easier than I imagined. First crack 3 eggs into 3 separate prep bowls. Fill a straight-sided saute pan with 2 inches of water. Warm the water over medium heat until small bubbles form on bottom and sides of the pan. Once a few bubbles break the surface of the water (a gentle simmer?), very gingerly pour the eggs into the water. Let them sit undisturbed for 3-4 minutes until whites are fully cooked and yolk is still runny. Gently release the egg from the bottom of the pan with a spatula. Remove the egg with a slotted spoon and shimmy it onto whatever you're serving it with. If the yolk is extra runny it can be used as part of the dressing for the salad...yuuum :)

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