THIS IS HOW YOU POACH THE PERFECT EGG

If you want to keep up these days, make sure that on Sunday morning a richly topped brioche with poached eggs is parading on your Instagram. And I also prefer my eggs this way; perfectly poached. For a long time, I considered that cooking technique to be a far-off show. But after many try-outs and discarded bowls, I have mastered the technique. With the taste of béarnaise still in my mouth (just back from London, heaven on a brunch plate), I am more than happy to share my tricks with you, so that soon you can also be proud of your plate of perfect homemade Eggs Bennie. For your loved one, your date, or your mother...

If the yolk still feels soft, then it’s perfect. Breakfast for two?

How do you fish such a crack-white soft specimen out of the pan without dents or tears? The most important thing happens even before you pour the egg into the water. That egg must be fresher than fresh and no older than five days. So there you go with your supermarket eggs. Want to do it really well? Then stop by the farmer. Freshly laid, yes.
Put a large pot of water on medium heat. Keep an eye on the pot, the egg must be placed in water that is just not boiling. Pour the egg into the center of the pot using a small bowl. Of course, be careful not to break the yolk, because then you have to start all over again. Is this still a step too far for you and do you want to be sure that your egg comes out perfectly poached from the pan? Then go for this method: use a spoon to create a whirlpool in the hot water and let the egg slide into the center of the whirlpool. Wait three minutes and scoop your egg out with a slotted spoon. If the yolk still feels soft, then it’s perfect. Breakfast for two? Keep your poached egg in a bowl of warm water. Place the eggs on your bread, toast, or pancakes and now comes the trick: make a small cut in the egg white. Ta-da: perfection.

Combine this perfect egg with:

– smashed avocado, coarse sea salt, and good olive oil on toast

– smashed avocado, grilled halloumi, and freshly ground pepper on toast

And for the hungover Sunday morning:

– sautéed spinach and smoked salmon on buttered toast (or a dab of mayo for our Rens)

– avocado, bacon, and grilled tomatoes on buttered toast

Source image: Jade Wulfraat