Poached hen's egg
You need genuinely fresh hen's eggs for this component. This recipe does not make use of vinegar as it adds a vinegar taste to the eggs and does not help the eggs retain their shape. In other recipes, vinegar is traditionally used to conceal the taste of not-fresh eggs.
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Ingredients
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1 |
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hen's egg, size L |
Preparation method
- Ensure that the egg is as fresh as possible and cold. Chill a small cup in the refrigerator.
- Bring a pan with a layer of at least 4cm water to the boil.
- Create a vortex using a whisk, then leave it alone so that the vortex begins to wane. When the water is around 90ºC,
- break the egg on a skimmer to allow the excess thin egg white to escape. Transfer the egg to the chilled cup.
- Following the direction of the vortex, gently deposit the egg in the water. Poach for 3-5 minutes.
- Use a clean skimmer to take the egg out of the water. Carefully pat any excess moisture off the egg with a paper towel and serve immediately.
Serving suggestions
- To enrich a composition, in which the egg yolk serves as a natural sauce.
- As a component in a salad.
- As a component in a composition with asparagus and cooked ham.