Pouched Eggs

Ingredients

  • Fresh Eggs

Method

  • Fill a saucepan with a few inches of water
  • Turn the water on high and wait for it to start to simmer (a few bubbles)
  • Using one egg at a time, crack the egg into a cup (this makes it easier to ensure the white covers the yolk)
  • Gently tip the egg into the simmering water, using a slotted spoon to help the white cover the yolk and keeping it all together
  • Turn off the heat and cover the saucepan with a lid
  • Let the egg simmer for 4 minutes, more or less depending on the size of the eggs or the consistency you are after
  • Carefully remove the eggs with the slotted spoon and place on a plate ready to serve

pouched-eggs

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