Poach those Eggs

Easter is all about eggs – mostly hard boiled and colored! I love the softness and creaminess of poached eggs the most, however. And the great thing about poached eggs is that they are so easy to make and they are so very quickly done. But, the true secret to a really good taste is to get fresh eggs  from “happy hens”.

  • 500 ml – boiling water with a pinch of salt
  • 2 eggs – mid size
  • salt and pepper – freshly grounded
  • herbs – freshly cut chives or any other you like

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1// Bring the water to a boil and set the pot aside.

2// Crack each egg into a bowl and let it slip into the hot water one by one.

3// Swirl the water with a spoon so the egg white wraps around the egg. Leave the eggs in the water for about 3 minutes – don’t boil them!

4// Take the eggs out with a spoon, place on a plate or a roasted piece of bread , top with some freshly cut chives and top with freshly grounded salt and pepper.

5// Enjoy the moment!

This entry was published on March 25, 2016 at 1:47 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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