Food Feature: How to poach an egg
My Online Journalism Blog
Melissa Wong
Ingredients:
1 Egg
2 Quarts of water
(depending on pot size)
60 mL of vinegar
or lemon juice (depending on pot size)
2 slices of toast
(optional)
Directions:
In advance, crack
an egg and put it into a small bowl.
Put a pot of water
on the stovetop and turn the stovetop on high. Let the water come to a boil
before bringing down the temperature so the water it shimmering. (The surface
of the water should not be broken by large bubbles, but small bubbles should be
forming on the sides of the pan).
Lower the
temperature to suit your pot because you do not want the pot to be too hot for
the poached egg.
 |
| The egg that was boiled and peeled in the video. It is ready to be eaten with some bread and butter. My Online Journalism Blog/Melissa Wong |
Add vinegar or
lemon juice to the water. The acid will help bring the egg together. The amount
of vinegar you pour in depends on how much water you are using; you do not need
a lot.
Use a spoon to
stir the vinegar.
Use the same spoon
to create a small whirlpool in the pot and watch the temperature.
From the small
bowl, gently pour the egg into the pot.
Cook the egg for
three minutes. Let the whirlpool and the acid bring the egg together.
After three
minutes. Lift the egg out of the water using a spatula to drain the water
around the egg. Let the egg drip over the pot for a second before putting it on
the plate. Turn off the stove.
When you cut open
the poached egg, the yolk should still be a liquid.
Tip: Recommended to be eaten on toast to soak up the egg yolk.
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Journalist.wong@gmail.com
Journalist.wong@gmail.com
@MilsongWong
©Melissa Wong
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