And now, just like that…
Poached eggs / uova in camicia
…well, with a little practice, that is.
In his new-year’s quest for healthy eating, Fidget has this time paired some griddled vegetables with a simple and wholesome poached egg. Cut and/or slice (depending on their shape) the vegetables of your choice, drizzle with a little olive oil and griddle-pan them for a couple of minutes each side.
To poach the eggs: bring a pan of water to a sustained simmer (small bubbles forming), add 1 tsp of white wine vinegar and, with a spoon, churn the water to create a ‘mini whirlpool’ in the middle of the pan. Break one egg into a small cup then let it gently slide from the cup into the vortex of simmering water so that the white wraps itself around the yolk. Keep simmering for another three minutes or so. Then, with a slotted spoon, gently remove the egg from the water. Rest on a plate – patting lightly with kitchen paper to remove excess water and any unattractive foam still attached to the egg.
To serve, put the griddled vegetables on a plate, top with the poached egg, season and drizzle with a little olive oil. Delicious, and not difficult to make once you master the poaching technique – it works just like magic!
And you will be relieved to know that no bunnies were harmed in the making of this recipe.