“Britney is one of my all-time creative favourites and I simply had to share her amazingness. Check out her wonderful work on the link below. This is a three part poached egg series, so stay tuned. Enjoy practicing your poached eggs!”
– Ricardo L. van Lingen
If you follow me on Instagram then you’ll know all about my obsession with poached eggs. I eat them for breakfast, lunch and supper (obviously never on the same day). I love that you just use clean, simple water to cook them – none of the oil you use for fried eggs, or the extra effort that goes into scrambled egg. I’m pretty creative with the different ways that I eat poached eggs, so I thought I’d share a couple of my favourite ways. This is a three part series, with the next two recipes being released over the following weeks consecutively.
To begin with, let me explain how to actually poach an egg in the first place.
- Put a small pot on the stove on high (not the highest – just high) & put just enough water in it to cover the surface.
- In the meantime fill a kettle and put it on to boil.
- Once the kettle has boiled, fill up your pot (It’s uses less energy to use a kettle to heat water – see, I’m pretty green!)
- Pour about 2 dessert spoons of vinegar into your water (it helps to keep your egg together).
- Crack your egg into a small plastic bowl.
- Once the water is boiling, tipping the bowl as close to the water as possible, slide the egg into the water.
- Using a spoon, try to keep the egg white together, softly ‘folding’ the egg white over the yolk.
- At this point I like to turn the stove down slightly.
- After about 2 minutes, use a slotted spoon to raise the egg out of the water. Poke the yolk softly, to feel how hard it is. If you like it soft, you could take it out now. If you prefer your yolk harder, leave it in for a little longer, and keep feeling it with your finger.
- Gobble it down!
It takes a bit of practice to get it right, so keep eating poached eggs and you’ll get better every time!
I teamed up with an unbelievably talented photographer, Ricardo Lorence , so I thought I’d grab the chance to shoot my ideas with him, while I cooked & styled. He’s got a really fantastic way with light, and retouches like an absolute pro. Not to mention, he’s a dear friend that I studied with for 3 years!
Right, so without further ado, the first dish.
I’d call this the Perfect Breakfast
(makes 2 serving)
• 2 large eggs
• a handful of fresh basil
• 2 fresh croissants
• black pepper
• basil pesto
• First cook your bacon – I like to do it under the grill and make it super crispy.
• Once it’s cooked, turn off your oven, open the door slightly, move it down a couple of racks and leave the bacon inside to keep it warm.
• Poach your eggs as explained above. (Only one in the water at a time)
• Cut your croissants in half and put them in the oven to warm and crisp up.
• While your egg is cooking break the basil leaves off of their stems.
• Once the egg is cooked to your liking, take it out and place it in bowl of cold water immediately, to prevent it from cooking any further. This helps if you’re going to immediately make another egg.
• Place the basil leaves on your croissant, place the bacon on top of them and the poached egg on top.
• Grind a bit of black pepper over your dish, place a bit of basil pesto on the plate and make a small hole in your yolk before serving.
Just try not to make this every day once you’ve tasted it, it’s practically impossible!