What is your favourite breakfast? And your little one’s?
In our house we tend to have cereals, toasts with jam/honey, granola with yogurt, fruits… and on week-ends and special occasions eggs, pancakes, crêpes… isn’t breakfast the most important meal of the day after all?
At the moment my favourite special breakfast is eggs royale… so for my birthday I made some: halved and toasted English muffins topped with smoked salmon, poached eggs and hollandaise sauce. I gave some to the boys (without too much sauce) and they utterly loved it.
It reminded me how much I love poached eggs but as well how I used to think poached eggs were too difficult to make. I then thought I should share with you these five little tips that make poached eggs easy peasy to cook!
- Use the freshest eggs you can
- Add white vinegar to your cooking water
- Crack your eggs in a small bowl to tip them in the water
- Stir the water to create a whirlpool in which you will drop your eggs
- Cook your eggs in a gentle heat, not boiling, 3 to 4 minutes
Of course, additionally, I would recommend going for the best eggs you can (organic/free range) as it has a great impact on taste and it is well worth spending this extra pound or two for it.
- 1 litre water
- 2 tablespoons white wine vinegar
- A pinch of salt
- 4 eggs, medium - the best quality you can afford (organic - free range) for the taste and most importantly the freshest possible for the success of the poaching
- Bring the water, salt and vinegar to the boil.
- Crack the egg into a small bowl .
- Stir the water with a spoon to create a whirlpool and gently tip the egg from the bowl into the centre of the swirling water. Cook for 3-4 minutes just on simmering point.
- Remove, drain and serve.