Poached Eggs with Fresh Herbs and Black Pepper

Poached Eggs with Fresh Herbs and Black Pepper

Instructions:

1. Prepare the Poaching Liquid:
   In a medium-sized saucepan, bring 4 cups of water to a gentle simmer. Add 2 tablespoons of white vinegar and a pinch of salt. The vinegar helps the egg whites coagulate quickly.
2. Crack the Eggs:
   Crack each egg into a small bowl or ramekin to ensure easy transfer to the water and prevent breaking the yolk.
3. Create a Gentle Swirl:
   Use a spoon to create a gentle whirlpool in the simmering water. This helps the egg white wrap around the yolk for a neat poached egg.
4. Cook the Eggs:
   Gently slide the eggs one at a time into the center of the whirlpool. Let the eggs cook for 3-4 minutes, or until the whites are set but the yolks remain runny.
5. Remove the Eggs:
   Use a slotted spoon to carefully remove each egg from the water. Place them on a paper towel to drain any excess liquid.
6. Plate and Garnish:
   Arrange the poached eggs on a plate. Sprinkle with freshly chopped chives or scallions and season generously with freshly ground black pepper.

Tips for Success:

• Use the freshest eggs possible, as they hold their shape better when poached.
• Keep the water at a gentle simmer to avoid breaking the eggs apart.
• Serve immediately for the best flavor and texture.

Conclusion

Poached Eggs with Fresh Herbs and Black Pepper is a timeless dish that’s as beautiful as it is delicious. Whether served on toast, alongside avocado, or atop a salad, this recipe is sure to impress and elevate any meal. Try it today for a touch of gourmet simplicity!