Рецепт Spinach Salad with Poached Eggs; the art of poaching eggs
This isn’t really about the recipe….
It’s just a simple salad.
It’s about poaching the eggs.
Poaching eggs isn’t at all difficult: heat water to boiling, drop in the eggs and wait.
But I normally do it in a skillet because there’s more room. Sometimes the egg hits the bottom of the skillet and it sticks a bit. There’s always egg-y residue in the water and the eggs aren’t always (read rarely) perfectly shaped.
A few weeks ago I was watching a cooking show and the chef poached eggs using cling film.
Brilliant idea, I thought….
So I tried it.
Spinach Salad with Poached Eggs
Total time: 20 minutes
Ingredients:
- 3oz (90gr) fresh spinach
- 4 eggs, poached
- 3 slices Prosciutto or other dry-cured ham, torn into large pieces
- 2 tsp olive oil
- 2 tbs Balsamic vinegar
- 1 1/2 tbs Dijon mustard
- 3 tbs good olive oil
Instructions:
Wash spinach if necessary. Tear, if needed, and put into a salad bowl.
Sauté Prosciutto in 2 tsp olive oil until crisp
Whisk together vinegar and mustard.
Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
Add about half to the spinach and toss well to coat – tongs work well. Add more to taste.
Arrange on 2 plates.
Add the Prosciutto, eggs and serve.
To poach eggs the traditional way:
Fill a medium skillet with water. The water should be at least 1 1/2 inches deep.
Heat water to boiling over medium-high heat.
When water is softly boiling add eggs one at a time.
With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…)
Remove with a slotted spoon, drain and serve
Turns out I should have been paying closer attention….
Or, perhaps, checked online before I tried it.
I was making dinner at the time, and the cooking show was background noise, but, still, it seemed like such a simple idea….
And it is a simple idea:
Lightly oil cling film and put it in a cup or ramekin.
Add the egg and tie the film at the top making a little parcel.
I used some kitchen string thinking I wanted something longer to hold on to, but I don’t think it’s necessary.
Drop the parcel in boiling water and cook for 4 – 5 minutes, depending on how you want your egg.
Open the film and you have a perfectly shaped, perfectly poached egg.
Easy, huh?
Except I missed the part about lightly oiling the film and my eggs stuck. You can tell from the photo, right?
I was able to get them free of the film with a spoon and a bit of care, but they didn’t fall into my hand perfectly like they should.
Still….
I do think it’s a brilliant idea and will be doing it again – with more success the next time (I hope).
Here’s a 15 second video of Jamie Oliver showing how to do it – the right way.
Last update on February 1, 2016
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