Poached egg - French breakfast

Poached egg is a simple recipe for a quick breakfast. The egg turns out to be very tender! Poached eggs are an old French recipe that is perfect for both a quick breakfast and a gourmet dinner. Such an egg is served to toast with ham, cheese, sausage, salads or just separately with some sauce.

Irisha

Recipe author

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Composition / ingredients

servings:

For eggs:

Eggs

Water

Vinegar (9 %)

Ground black pepper

to taste

Salt

to taste

To serve:

Bread (2 pieces)

Lettuce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 2 g

Fats 20 % 1 g

Carbohydrates 40 % 2 g

26 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 min

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To cook a poached egg, you need to take the freshest eggs, you can say right from under the chicken. Eggs should not be older than 3 - 4 days. So, let's start cooking, for this we pour water into a wide saucepan and bring it to a boil. Pour 1 tablespoon of vinegar into slightly boiling water (vinegar will help the egg white curl around the yolk). Do not add salt to the water. We cook each egg separately. We break the egg into a separate bowl. We bring the bowl with the egg as close to the water as possible and carefully pour it into the water. During cooking, the water around the egg can be slightly twisted with a spoon for a neater shape. Cook the egg for 1 to 4 minutes, depending on the desired yolk density, on the quietest fire. If the protein is very spread out, then the uneven edges can be slightly trimmed. We take out the finished egg with a slotted spoon, let the excess water drain and serve it to the table. To serve, a piece of bread can be fried a little, spread lettuce leaves, cheese or ham, and spread a still warm poached egg on top and sprinkle with freshly ground pepper and salt. Bon appetit!