November 7, 2005

Poached eggs

Poached eggs are cooked in water without oil or ghee and hence easily digested. It can be an accompaniment to dosais, idlis, or sandwiches making an excellent light breakfast.

Poached egg recipe

Egg - 1
Black pepper powder - a pinch
Salt powder - to taste

Method: Grease a flat-bottomed shallow frying pan with an oily cloth. Add water two inches deep to cover the eggs entirely. Add salt, bring the water to boil, and then simmer. Break the eggs gently into a cup and slid into the simmering water. Cook the eggs in low heat till the white of the egg turns out firm but not hard or a film of white covers the yolk. Use a perforated flat spoon and slide the egg to a plate. Sprinkle the black pepper powder and salt. Enjoy poached eggs with dosais, idlis, chappathis, bread, etc.

PS: The white of an egg coagulates sooner than the yolk. The yolk will not be as firm as the white of the egg. Isn't it a tempting one?



Anonymous Anonymous said...

Vkn,--This is simply irresistible,great picture !

Blogger Swamy VKN said...

Thanks Lera. I too have a 4-yr-old brilliant taste-tester at home who just gulped it all soon after it is made :-)

Blogger rokh said...

really beautifully poached eggs

Blogger Shammi said...

Goodness, that egg looks lovely - like the yolk is wearing a lovely frilly white skirt! :) I didnt know you could poach eggs directly in water, without a poacher!

Blogger Swamy VKN said...

Thanks Rokh.

Blogger Swamy VKN said...

Wow! Shammi, yolk wearing a lovely frilly white skirt - what a vivid imagination!

When I looked at it for the first time, for me it resembled a beautiful women's hat with ample round crown and brim turned up all around :-)


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