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Sunday, August 28, 2011

Poached Eggs

Fill a shallow pan with water deep enough to cover eggs.
For each pint of water add 1/2 teaspoon salt and 1/2 tablespoon lemon juice.
Break an egg into a saucer then slip it gently into the water.
Repeat until all the eggs are in.
Cover the pan and keep over low heat so that the water does not boil.
Let stand until white is coagulated and a film covers the yolk.
Take up with a greased skimmer or perforated ladle and slip onto a thin
piece of buttered toast.
An egg poacher may also be used. Eggs may be poached in milk or cream.
Serve on toast, pouring hot milk or cream over the egg.

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