Poached Eggs

Week 2, session 2

I usually make poached eggs in a shallow pan so that I can make lots at once so I’ve never tried the swirl technique. It’s notoriously difficult so I was dreading it.

Whilst they didn’t have the teardrop shape and one of them had enveloped a pocket of water, overall I think it went really well. It took a bit more patience than my usual technique but I think the results are slightly better so I will be doing this again. I’ll try the iced water, reheat technique.

I served these for dinner with homemade sourdough toast, smashed avocado and a heritage tomato salad. Brunch for dinner is an all time fave so felt glad to have a reason to make this!

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