Yup, I thought I'd seen most methods but last Saturday at Parehua Country Estate my friend Kent Baddeley showed me how he produces wonderfully creamy and tasty poached eggs.
First put about 2 inches or 5cm of clod water in a frying pan.
Crack your eggs into the cold water
Put the pan on a medium heat and let the eggs cook slowly
The water shouldn't cover the yolks. This way the yolks are golden and delicious and the whole egg looks fantastic on the plate.
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