Who doesn’t love poached eggs, the silkiness and the gooey, golden, piecing sun-like yolks gentle simmering away in a bath of boiling water?

Although they have a reputation for being difficult and trigger the start of anxiety, they are quick and easy to prepare if you have the confidence, so don’t be intimidated! Don’t feel challenged with a pot of boiling water and a raw egg, making a poached egg is easier than you think, so let me show you how.

  • Use the freshest of eggs. The older the eggs get the looser the weaker the egg whites become.
  • Only poach the egg in a few inches of water, this will prevent the egg from bobbing around.
  • Make sure you heat the water to a rapid simmer and quickly reduce to a fast simmer once the eggs are added. This will prevent the egg from tearing.
  • If in doubt and still a little nervous, adding a splash of vinegar can provide a little reassurance to help coagulate the protein more quickly when poaching.

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Serves 2
Ingredients:

1 ½ litres vegetable stock
2 large eggs
2 whole star anise
1 whole cinnamon stick
2 bay leaves
2 cloves
70-80 grams udon noodles
4 large Chinese cabbage leaves, sliced into ribbons
2 wild garlic stalks, thinly sliced
2 spring onions, thinly sliced
3 tablespoons soy sauce
A generous sprinkling of Shichimi Togarashi (red pepper mix)

Method:

In a deep, medium sized saucepan bring the vegetable stock to boil. Once boiling add the bay leaves, cloves, star anise and cinnamon stick and continue to simmer for a further 5-7 minutes.

Meanwhile, in a large saucepan bring water to boil and submerge the udon noodles, cook as per the packet instructions. Once cooked, rinse in cold water and set aside.

Once the spices have generously infused into the stock, remove the spices using a slotted spoon.

Carefully crack the eggs into separate cups and gently slip them one by one into the simmering stock.

Cook for two minutes and add the cooked udon noodles and cabbage leaves, carefully stir and submerge into the stock. (taking care not to break the eggs)

Continue to cook for a further two minutes until the egg whites are perfectly set.

Switch off the heat and stir in the soy sauce and the wild garlic. Serve into two deep bowls and sprinkle with spring onions and Shichimi Togarashi and enjoy warm.

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