Poached Eggs with Asparagus
Poached Eggs with Asparagus
For the last few months I’ve been going through a massive poached egg phase. I even order them when I’m out for breakfast at my favourite local cafe.
If it isn’t asparagus season where you are, try them with a handful of baby spinach (or better yet baby kale) or other sliced raw veg.
3-4 tablespoons white vinegar
2 fresh eggs
1/2 bunch fresh asparagus
1. Bring a small saucepan of water and the vinegar to the boil on a very high heat.
2. Break an egg into a small cup and slide gently into the boiling water. Repeat with the other egg.
3. Reduce the heat to keep the eggs at a gentle simmer and cook for 3 minutes or until the eggs feel firm but not hard.
4. Meanwhile slice asparagus finely on the diagonal and place on a plate.
5. Drain eggs with a slotted spoon and pat dry with a clean tea towel.
You could ‘semi’ poach the eggs for two minutes then place in a bowl of iced water. When you’re ready to reheat poach again for another 1-2 minutes.
Will keep in the fridge for a few days. But really they’re best when freshly poached. The asparagus will also keep for a while but won’t be as nice as when it is freshly cut.
carnivore – serve with crispy bacon or a few slices of finely sliced proscuitto draped over.
vegan / egg-free – poach a bunch of asparagus per person until just tender (about 5 minutes) and serve with a big spoonful of vegan mayonnaise.
different veg – a handful of baby spinach or baby kale fresh from the garden is my go-to poached egg accompaniment. But fresh veg can be lovely. If it isn’t asparagus season try raw finely sliced zucchini, white cabbage or even snow peas.
decadent – serve with some hollondaise sauce on top or this ‘cheat’s bernaise’
Waste Avoidance Strategy
vinegar – keep it in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Problem Solving Guide
too bland?– Be generous with the seasoning. And make sure you’re using the best eggs.
eggs messy – the fresher your eggs are, the firmer the whites and the better they keep together. The vinegar helps keep the protein tight. If your whites are going everywhere, it means your eggs weren’t fresh enough. They’ll still taste delicious though.
vinegary flavour or watery – sometimes the egg white can trap quite a bit of water so it’s important to pat the eggs dry with a tea towel or kitchen paper otherwise you end up with watery vinegar on your plate.
rubbery eggs – this is a sign you’ve cooked the eggs at too high a temperature. Next time be more vigilant in making sure you’re only using a gentle simmer once you’ve add the eggs.
eggs too runny – if your eggs were cold from the fridge, they’ll take longer than 3 minutes to cook. With practice you’ll be able to tell from touching the egg when they are firm enough. For a firm yolk, you’ll need to allow up to 5 minutes of poaching.
Great as breakfast on it’s own.
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