Search

The perfect poached egg in 45 seconds

A teacher has shared her simple cooking method for poaching the perfect egg in just 45 seconds without using a stovetop.Katie Lolas, from Sydney, shared a video on <a href="https://www.instagram.com/p/CZahE4JJGBh/">Instagram</a>, showing exactly how she made poached an egg in the microwave using just a glass of water.“If you don’t have a poaching contraption on hand and hate the taste of vinegar in your poached eggs, then this is for you,” she said.“Whether it’s for eggs Benedict or avocado toast, this is the foolproof way to make poached eggs in the microwave.”She started by adding a quarter of a cup of water to a microwave-safe glass.“Crack an egg into the water ensuring that the egg is covered with water,” she explained.“Poke the whites around the egg yolk three times with a fork or knife so the whites cook well .”<div id="taboola-mid-article-thumbnails"></div>Katie then cooked the egg on high for 45 seconds in the microwave.“Cook in extra 15 second blasts if the egg isn’t cooked to your liking,” she said.Once it’s cooked, strain the egg and serve with your dish of choice.Katie said if you’re cooking more than one egg, you should always use fresh cool water.“Never use the same water twice in the microwave - it will get too hot,” she said.<img src="https://oversixtydev.blob.core.windows.net/media/2022/02/Eggs-2.jpg" alt="" width="563" height="370" />The video has since been viewed more than 80,000 times with many saying they couldn’t wait to give the method a go.“Oh my god no way! I need to try this,” one wrote.Another said: “This is going to change my life. Thanks for sharing.”While one added: “Wow! What a cheat! Love it.”<div> </div>Those who tried the microwave method confirmed their eggs were poached perfectly every time.“Love it! I do this at home as well. Never fail,” one wrote.Another said: “I do this in the office microwave. Minds were blown. Courtesy saucer placed on top of the cup in case you get an egg-splosion and don’t want to clean the microwave.”While one added: “Woah I just tried this and it works perfectly.”Images: Instagram

Food & Wine

Maggie Beer shares her secret to perfect poached eggs

Since Australians began staying inside amid the coronavirus pandemic, Maggie Beer has shared her cooking wisdoms from her Barossa Valley kitchen through a new video series titled Cooking with Maggie. Now the celebrity chef and cookbook author has revealed the secret to perfect poached eggs. Beer explained that fresh eggs will hold its shape better when being poached, while older egg whites tend to be runny. When using an old egg, Beer recommended cracking it on a strainer to remove some of the liquid so that the poached version will be free from frills and “have a tighter shape”. She added, “It’s always easier when you’re poaching an egg to actually put it in a little container … so you’re not breaking the egg into the swirling water.” <iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FOfficialMaggieBeer%2Fvideos%2F297909041194072%2F&show_text=1&width=560" width="560" height="476" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media" allowfullscreen="true"></iframe> She also advised against using salt and vinegar. “There’s no point in using salt, you don’t need to use salt,” she said. “Nor do you need to use vinegar. Vinegar will help set the egg, but it makes the egg taste [like] the vinegar, and I hate that.” Instead, Beer recommended swirling the boiling water around in the pot to create a “vortex” and pouring the egg into the vortex. She said poaching takes two to three minutes, depending on the size of the egg. Beer seasoned the poached egg with salt and pepper upon serving. “I didn’t put salt in the water so it’s important to season with salt and pepper now.” The TV personality, who has been sharing new videos on her social media pages every day since early April, said she would be committed to the video series for however long the COVID-19 pandemic keeps people at home. “Whether it’s three months or six months, I will do it,” she told <a href="https://www.broadsheet.com.au/national/event/cooking-maggie">Broadsheet</a>. “It’s the perfect opportunity to get everyone cooking, don’t you think?”

Food & Wine

Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

Time to prepare 30 mins + Overnight refrigeration, Cooking time 1h 40 mins | Serves 8 This melt-in-your-mouth mousse cake is beautifully garnished. It's the perfect sweet treat with the one you love. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">MKR: Best of the Best Cookbook</a> (RRP $39.99), published by Hachette Australia. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">Get 70% off*</a><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"> the RRP - Order here</a>. Ingredients <ul> <li>340g dark chocolate, broken into small pieces</li> <li>225g unsalted butter, softened</li> <li>5 eggs</li> <li>340g caster sugar</li> <li>Crème fraîche, to serve</li> <li>½ teaspoon black salt, to garnish</li> <li>Extra cocoa, for dusting</li> <li>Mint leaves, to garnish</li> </ul> Poached pears <ul> <li>4 Beurre Bosc pears, peeled, cored and halved</li> <li>1 cinnamon stick, broken into pieces</li> <li>100g brown sugar</li> </ul> Directions 1. Preheat the oven to 180°C. To prepare the pears, place in a small casserole dish and add the cinnamon, sugar and enough boiling water to cover the pears. Cover with foil and cook in the oven for about 40 minutes or until very tender. Remove the pears and set aside to cool. Refrigerate, covered, until required. 2. To prepare the cake, preheat the oven to 160°C. Grease a 22cm round springform tin and line the base and sides with baking paper. 3. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, stirring to combine. Remove from the heat and cool for 10 minutes. 4. Whisk together the eggs and sugar until pale and creamy. Fold half the cooled chocolate mixture into the egg and sugar mixture, then repeat with the remaining batch. 5. Pour the mixture into the prepared tin. Place in a roasting pan and add enough boiling water to come halfway up the sides of the cake pan. Cook in the centre of the oven for 55 minutes. Remove the cake pan from the roasting dish, set aside to cool and refrigerate overnight. 6. To serve, remove the outer ring of the pan and cut the cake into generous slices. Place each slice on a serving plate, spoon over a generous amount of crème fraîche and garnish with black salt. Place a pear half beside each slice of cake, dust over a little cocoa and garnish with fresh mint. Tips If black salt is unavailable, try garnishing the crème fraîche with a little grated chocolate. Republished with permission of <a href="https://www.wyza.com.au/recipes/chocolate-mousse-cake-with-poached-pears-and-creme-fraiche.aspx">Wyza.com.au.</a>

Food & Wine

Coconut milk poached chicken salad with wayside honey dressing

Serves 4 as an main, 8 as a entrée This tossed salad enlivened with Thai flavourings is a new favourite. The silky strips of chicken poached in coconut milk work beautifully with the cool and crunchy cucumber. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00</a>. Ingredients Salad <ul> <li>2 skinless chicken breast fillets</li> <li>(about 300g in total)</li> <li>2 cups (500ml) coconut milk</li> <li>1 teaspoon ground turmeric</li> <li>Salt</li> <li>½ cup (100g) long-grain rice</li> <li>2 lebanese cucumbers, halved lengthways, seeded and finely sliced into half-moons</li> <li>4 red shallots, finely sliced</li> <li>Large handful mint leaves</li> <li>Large handful coriander leaves</li> </ul> Dressing <ul> <li>½ cup (125ml) fi sh sauce</li> <li>2 tablespoons lime juice</li> <li>3 teaspoons honey, preferably raw (try Wayside honey)</li> <li>2 teaspoons chilli powder</li> </ul> Directions 1. Place the chicken breasts in a small heavy-based saucepan and cover with the coconut milk. Add the turmeric. Bring to the boil over medium heat, then reduce the heat to low and cook for about 15 minutes or until the chicken is just cooked. 2. Turn off the heat and remove the chicken, reserving the poaching liquid. Leave to cool, then shred the chicken with your fingers and add salt to taste. Set aside. 3. Return the coconut milk to the boil and add the rice with a pinch of salt. Cook for about 10 minutes until the liquid reduces and little pits form on the top of the rice. Turn off the heat, put on the lid and leave the rice to steam for about 10 minutes until cooked through and tender. 4. To make the dressing, place all the ingredients in a jar, then screw on the lid and shake to mix well. 5. In a bowl, combine the chicken, cucumber, shallot, mint and coriander, and toss through the dressing. Serve the salad on a platter, with the rice alongside. Tips <ul> <li>Rather than waste the coconut poaching liquid, use it to make coconut-flavoured rice, which can be served alongside.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/poached-chicken-salad.aspx">Wyza.com.au.</a>

Food & Wine

Indulge yourself with chocolate coconut porridge and poached cherries

Wake up with a treat and whip up this quick chocolate porridge for breakfast - it's the perfect end-of-week indulgence (without the guilt)! Serves: 2 Ingredients: For the poached cherries 160g cherries, de-stoned and halved ½ a vanilla pod, split 100ml water For the porridge 80g coconut flour 60g desiccated coconut 40g coconut flakes 2 tablespoons raw cacao powder 300 ml coconut milk 50 ml double cream, to serve 2 tablespoons grated 85% dark chocolate or 20g cacao nibs, to serve Directions: 1. Place the cherries, vanilla pod and water into a small saucepan and put over a low heat for 20 minutes. The poaching process should be gradual so the fruit releases its natural sugars and juices. 2. While the fruit is poaching, place all the porridge ingredients into a medium-sized saucepan and place over a low heat. 3. Gently cook for 10 to 15 minutes, stirring regularly, until the porridge starts to thicken and become creamy. Continue until the porridge has reached your preferred consistency. 4. To serve, divide the porridge between two bowls, add the fruit and syrup, drizzle with cream and top with cacao nibs. This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet by Dr Aseem Halhotra & Donal O'Neill</a>, Penguin Books, RRP $24.99.

Food & Wine

Garlic focaccia with asparagus, chilli hummus and poached eggs

If you love poached eggs, you’re going to love this healthy and oh-so delicious dish which is perfect for breakfast, lunch or dinner. Serves: 1 Ingredients: <ul> <li>2 soft poached eggs</li> <li>3 asparagus spears, trimmed</li> <li>1 piece of Turkish bread, toasted</li> <li>3 tbsp. spicy hummus</li> <li>1 tbsp. spicy dukkha</li> <li>1 garlic clove, crushed</li> <li>2 tbsp. olive oil </li> </ul> Method: <ol start="1"> <li>Pre-heat grill to high.</li> <li> Cut Turkish bread in half horizontally.</li> <li> In a small mixing bowl, mix together the garlic and olive oil. Using a basting brush, brush the Turkish bread with the mixture and place under the grill. Make sure to keep an eye on it so it doesn’t burn!</li> <li>Heat a small saucepan of water until it begins to simmer. Use a spoon to create a whirlpool in the water and carefully crack the eggs into the center of the whirlpool.</li> <li>Turn the heat right down and let this sit for 3-4 minutes for a soft egg or 6-8 for a hard-poached egg.</li> <li>While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.</li> <li>On a serving plate, layer the toasted garlic bread with hummus, peeled asparagus and the poached eggs. Sprinkle the spicy dukkha over the top and enjoy!</li> </ol> TIP 1: The asparagus tastes amazing raw, but you can cook it too! Once peeled, pan fry it with a small amount of olive oil and salt for 3 minutes (no need for longer as the strips are so thin!) TIP 2: If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND! Makes 2-3 cups: 2 cans of chickpeas (800g soaked), 1 tsp. cayenne pepper, 2 tbsp. lemon juice, 1 garlic clove, 1/2 cup olive oil (more if needed), small handful of coriander (optional), sprinkle of salt and pepper. Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank">Australian Asparagus</a>.

Food & Wine

Brown sugar pavlova with poached pears and caramel sauce

Pavlova is a classic celebration dessert and this recipe gives it a wintry twist. The combination of pears, ginger cream, and rich caramel, alongside the crisp and chewy pavlova, makes for a wonderful dessert. It's a bit messy, which keeps things a casual and approachable – perfect for a family feast. The recipe is adapted from a New Zealand food blog called Toast. Serves: 6-8 Ingredients: For the pavlova <ul> <li>6 egg whites, at room temperature</li> <li>380g brown sugar</li> <li>4 teaspoons cornflour</li> <li>2 teaspoons cider vinegar</li> <li>1 teaspoon vanilla extract</li> </ul> For the poached pears <ul> <li>4-5 cups water</li> <li>1½ cups white sugar</li> <li>4 pears, cut into eighths and cores removed</li> <li>3-4 slices fresh ginger </li> <li>1 cinnamon stick </li> <li>Ginger cream: </li> <li>500ml cream</li> <li>1 teaspoon ground ginger </li> <li>Caramel sauce: </li> <li>1 cup brown sugar </li> <li>½ cup cream </li> <li>60g butter</li> <li>Pinch of salt</li> <li>1 teaspoon vanilla extract </li> </ul> Method: For the pavlova: 1. Heat oven to 140°C. Line an oven tray with baking paper. Beat egg whites until stiff then gradually add brown sugar until firm and glossy. Be patient, this can take a good 10 minutes. Add cornflour, vinegar and vanilla then beat on low until combined. 2. Tip mixture onto baking tray and, using a rubber spatula, shape it into a large rectangle about 5-6cm high. Smooth the edges with the spatula then bake 1 hour, until firm and lightly coloured. 3. Take from oven and cool completely before serving. Pavlova can be made a couple of days in advance and kept in an airtight container. For the poached pears: 4. Heat water and sugar in a saucepan until sugar has dissolved. Add pear pieces (skin on), ginger and cinnamon. Simmer for about 20-25 minutes. Allow pears to cool in the liquid and keep them there until ready to use; they can be made 1-2 days ahead. (The poaching liquid will keep in the fridge for 4-5 days and works well as a substitute for sugar syrup in cocktails; try adding it to a Tom Collins.) For the ginger cream: 5. Whip cream and ginger together until soft peaks form. For the caramel sauce: 6. Mix sugar, cream, butter and salt in a small saucepan over medium-low heat. Cook about 6-7 minutes, whisking gently. Add vanilla then cook for another minute. Remove from heat and allow to cool slightly – the sauce will thicken as it cools. It will keep in the fridge for about a week; just reheat gently or use cold. To assemble: 7. Carefully transfer pavlova to a serving board. Spread the ginger cream over, leaving a good 2cm clear around the edge. Spoon the pears on top then drizzle over the caramel sauce. Written by Delaney Mes. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spiced poached red papaya compote

Compote is a dessert which originates from Medieval Europe. This spiced poached red papaya compote recipe will prove why this dessert has lasted centuries long. Serves: 4 Ingredients: <ul> <li>1 medium red papaya (peeled, deseeded & cut into chunks)</li> <li>4 tbsp dried cranberries</li> <li>1 lime (juiced & strips of zest)</li> <li>2 cinnamon quills</li> <li>2 star anise</li> <li>5 tbsp sugar</li> <li>2 cups water</li> </ul> Method: <ol> <li>Pour water into a saucepan, add sugar, lime juice and lime zest, cinnamon quills and star anise. Bring to the boil and simmer for 5 minutes. Add red papaya and cranberries, bring back to the boil and simmer for a further 2-3 minutes.</li> <li>Turn off the heat and set aside to cool.</li> <li>Can be eaten with cereal for breakfast or with ice cream for dessert.</li> </ol> Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank">Australian Papaya</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Orange, walnut and poached chicken salad

While you can’t go wrong with a good chicken Caesar or cobb salad, sometimes you need to shake things up a bit. The orange in this dish delivers a rush of sweetness, while the walnut provides that perfect crunch. Serves: 4 Ingredients: <ul> <li>500g chicken breast</li> <li>Cos lettuce</li> <li>2 oranges, peeled, cut into small, bite-sized sections</li> <li>½ cup walnuts</li> <li>½ cup crumbled feta</li> </ul> For the dressing <ul> <li>1 tbsp. Dijon mustard</li> <li>½ clove garlic, minced</li> <li>½ tsp. balsamic vinegar</li> <li>¼ cup olive oil</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Place the walnuts on a tray lined with baking paper and toast for about 10 minutes. Remove from the oven and chop roughly.</li> <li>Season and grill (or pan fry) chicken breast until cooked, then slice from side to side (not lengthwise).</li> <li>In a large bowl, combine the chicken, lettuce, orange, walnuts and feta.</li> <li>To make the dressing, whisk together the mustard, garlic, balsamic vinegar, salt and pepper. Add in olive oil while whisking until the dressing takes on a creamy consistency.</li> <li>Drizzle the dressing over the salad, then serve into four bowls and enjoy.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Honey poached pears with oat, almond and banana pancakes

There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish. It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes. Serves: 4-6 Ingredients: <ul> <li>4 pears, peeled, halved</li> <li>3 teaspoons/3 teabags earl grey tea</li> <li>2 oranges</li> <li>¼ cup/100g honey</li> <li>½ cup prunes</li> <li>1 cup almonds</li> <li>1 cup oats</li> <li>3 eggs</li> <li>1 teaspoon vanilla bean paste/extract</li> <li>2 bananas</li> <li>1 ¼ cups milk</li> <li>Unsweetened yoghurt to serve</li> </ul> Method: <ol> <li>Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears. </li> <li>Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes. Cover with the lid and simmer for 45 minutes or until soft. Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.</li> <li>To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour. Add the oats and whiz again until they are as fine as the almonds. </li> <li>Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth. </li> <li>Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter. Serve with yoghurt and the poached pears and syrup. </li> </ol> Do you have a creative breakfast recipe to share with the community? Let us know in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/">Overnight wholegrain oats with date and fig puree</a> <a href="/lifestyle/food-wine/2016/07/raspberry-chocolate-coconut-ice/">Raspberry & chocolate coconut ice</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a>

Food & Wine

Tea poached pears

Is there any dessert on this world quite as nice as poached pears? The only thing that’s difficult about making these tea poached pears is stopping at one! Serves: 4 Ingredients: <ul> <li>5 black tea bags</li> <li>4 cups boiling water</li> <li>¼ cup caster sugar</li> <li>2 large pears, peeled</li> <li>Pouring cream, vanilla custard or ice cream, to serve</li> </ul> Method: <ol> <li>To begin, place tea bags in a large heatproof jug.</li> <li>Add boiling water and set aside for about three minute to infuse.</li> <li>Once infused, remove tea bags and add sugar to jug, stirring to dissolve.</li> <li>Pour tea mixture into saucepan over medium-high heat.</li> <li>Add pear and bring to simmer, reducing heat to medium-low.</li> <li>Simmer for 20 minutes or so, until pear is tender.</li> <li>Set aside to cool. Once cooled, transfer carefully to serving bowls.</li> <li>Serve with cream, vanilla custard or ice cream.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/apple-and-pear-strudel/">Apple and pear strudel</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</a> <a href="/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/">Pear, pomegranate and feta salad</a>

Food & Wine

The secret to a perfect poached egg

Ever wondered how to poach the perfect egg? In this video, food writer, restaurant critic and cook book author Jill Dupleix shares her secret to the perfectly poached egg. Do you use a similar method? Video credit: Good Food Related links: <a href="/news/news/2016/02/fence-lets-dogs-people-watch/">This fence lets dogs people watch</a> <a href="/news/news/2016/02/how-to-find-birthday-word/">The word that was invented the year of your birth</a> <a href="/news/news/2016/02/homemade-drain-cleaning-solution/">Homemade drain-cleaning solution to unclog sinks quickly</a>

News

How to make the perfect poached egg

Creating the perfect poached eggs at home is no easy feat, but if you dream of perfect teardrop-shaped eggs with runny yolks the folks from famed Australian restaurant Three Blue Ducks have just the step-by-step recipe for you. Here’s their recipe for the perfect poached egg from their cookbook The Blue Ducks’ Real Food by Mark LaBrooy and Darren Robertson. Ingredients: · 100 ml white vinegar · Fresh eggs · Salt flakes and freshly ground pepper Method: <ol> <li>Boil 5 litres of water in a large saucepan, the narrower and taller the better. This is what creates the perfect shape: as the egg descends to the bottom, it cooks on the way down, hardening the outer proteins and making the teardrop shape.</li> <li>Add the vinegar and turn the heat down so the water is no longer boiling but still rippling a little. If you put the eggs in while the water is boiling, the rage of the boil will destroy them. Stir the water in a circular motion to form a whirlpool.</li> <li>Carefully break open an egg and place it gently just shy of the centre of the pan – this will give the egg a bit of a spin on the way down and slow its journey, guaranteeing enough strength in the outer layer of white to support its weight once it reaches the bottom.</li> <li>Once the egg starts to lift from the bottom of the pan (this will take about 11-12 minutes), bring it to the surface with a slotted spoon. Check with soft hands to see if it is cooked to your liking – some people like their eggs runnier than others. If it’s too soft, place it back in the water for another minute or so.</li> <li>When you’re happy with the way your egg is cooked, drain on some paper towel, season heavily and serve immediately.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-chickpea-burger/">Pumpkin, chickpea, black bean, and zucchini burger</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a>

News

Our Partners

Over 60

News

Shop

Catalogues

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Games

Information

Keep up to date

Search

The perfect poached egg in 45 seconds

Maggie Beer shares her secret to perfect poached eggs

Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

Coconut milk poached chicken salad with wayside honey dressing

Indulge yourself with chocolate coconut porridge and poached cherries

Garlic focaccia with asparagus, chilli hummus and poached eggs

Brown sugar pavlova with poached pears and caramel sauce

Spiced poached red papaya compote

Orange, walnut and poached chicken salad

Honey poached pears with oat, almond and banana pancakes

Tea poached pears

The secret to a perfect poached egg

How to make the perfect poached egg

Our Partners