Poached eggs – quick breakfast idea

Poached eggs - quick breakfast idea

How to cook Poached eggs?

Poached Eggs are great for Breakfast — eggs contain many healthy and nutritious substances and help to maintain a feeling of satiety for a long time. One of my favorite choices of cooking poached eggs. Cook it very simple, the main condition — the eggs should be very fresh (stale egg protein during cooking it will spread).

Ingredients:

  • 2 eggs
  • 2 tsp Apple cider vinegar or white wine vinegar
  • 2 cherry tomato
  • salt, ground black pepper, to taste

Instructions:

1. In a saucepan boil 1 liter of water. Reduce the heat to the water barely boiling, and add the vinegar.
2. Eggs carefully without breaking the yolk, beat in a little cups (one in each). Place the Cup with the egg closer
to the surface of the water and gently release the egg into the water, then just proceed with the second egg. With silicone blades or spoon check for a stuck egg to the bottom of the pan if stuck carefully pry it from the bottom.
3. Cook the eggs for 1-3 minutes, depending on desired consistency yolk (the less cooking time the more liquid it will be). Remove the finished eggs from the pan, blot with paper towel put on a plate, season with salt and pepper and serve immediately with tomatoes and lettuce.

Poached eggs - quick breakfast idea

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Poached eggs – quick breakfast idea

Poached eggs – quick breakfast idea

Ingredients

  • 2 eggs
  • 2 tsp Apple cider vinegar or white wine vinegar
  • 2 cherry tomato
  • salt, ground black pepper, to taste

Instructions

  1. In a saucepan boil 1 liter of water. Reduce the heat to the water barely boiling, and add the vinegar.
  2. Eggs carefully without breaking the yolk, beat in a little cups (one in each). Place the Cup with the egg closer to the surface of the water and gently release the egg into the water, then just proceed with the second egg. With silicone blades or spoon check for a stuck egg to the bottom of the pan if stuck carefully pry it from the bottom.
  3. Cook the eggs for 1-3 minutes, depending on desired consistency yolk (the less cooking time the more liquid it will be). Remove the finished eggs from the pan, blot with paper towel put on a plate, season with salt and pepper and serve immediately with tomatoes and lettuce.
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