I've pretty much got the knack of poaching an egg, but sometimes I have disasters, with the egg sticking to the bottom of the pan or just falling to bits.
I recently posted on my Bush Gourmand FaceBook Page a foolproof method for the perfect poached egg. Here's the link if you missed it.Video: How to Poach Eggs
I made poached eggs for breakfast this morning and tried this method and it did work. The eggs I had were from the local store and were very fresh, so not much dripped through the sieve. Using the sieve to roll the eggs into the water worked really well in keeping the egg nice and oval shaped. I did put a bit of vinegar in the water, just to be on the safe side.
As you can see in the picture, there was very little floating egg white in the pan. I rolled the egg around gently to keep the nice oval shape.
Served with Hollandaise made in the Thermomix, wilted spinach,smoked salmon and homemade bread. Delicious! I won't need lunch now.
Another thing I did learn from the video that I didn't know is that you can poach a number of eggs and place them in a bowl of cold water in the fridge for up to three days!
Here's my Hollandaise recipe. It's made in the Thermomix, but you can make it with a stick blender. It won't be quite as light and fluffy.
Hollandaise Sauce
2 egg yolks
1 tsp dijon mustard
juice of half to one lemon, depending how tangy you like it.
90g butter
white pepper
Place butterfly on blade and add yolks, mustard and juice to bowl. Blend on speed 2 for a few seconds.
Add butter, soft if possible, and programme 3 minutes, 90, speed 3.
Leftovers can be placed in the fridge and heated gently in a ceramic or glass dish over simmering water, stirring constantly. Or, use in place of mayo on a tuna sandwich.
This also makes a great sauce for fish. Add the grated lemon rind too.
Enjoy egg poaching,
Megan
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