How to Poach an egg

A poached egg is one of the most important finish to a lot of continental recipes, and one of the most ignored.

This post will be preachy.
A poached egg is NOT the same as:
-fried egg (or sunny side up)
-half-boiled egg
-half-omlette (which is a semi-cooked omlette, where the yolk is twirled around on a fried egg, before the egg is completely cooked, thereby making the omlette semi cooked and soft).

My reason for blogging this recipe is for French onion eggdrop soup. Doesnt taste the same if the egg is not poached. So much for keeping this blog vegan :)

How to poach an egg:

You will need
water - about 200 ml
a deep pan
an egg

Method:
1) the pan should be deep - about 4-5 inches.
2)Add the water and boil.
3) in a bowl, break and beat the egg.
4) After the water boils, take a sppon, and stir the water to make a whirpool.
5) please do this carefully - WHILE stirring the boiling water with one hand, POUR the egg into the water using your other hand)
6) switch off heat, stop stirring, the egg will congeal and make a soft egg-pillow in the water
7) drain the water from the poached egg.

Tips:

1) pour the egg quickly
2) while pouring the egg into the whirlpool, try to invert the spoon, and pour the egg over that. This will prevent egg splashing into the water and breaking the "pillow".
3) Its OK to not get it the first 2-3 times. Patience! :-)