I have never tried a Oeufs pochés in my life. Before I even read Julia Child’s cook book I didn’t even know what it was.
I finally sat down and read through Julia’s chapter on eggs and discovered that Oeufs pochés is the French name for poached eggs… poached eggs sounds so boring, but when I used the French name, it sounds so exotic.
I was really frightened to attempt to make this, I watched a youtube video of Julia making poached eggs and I kept reading about how you can flop and mess up poached eggs… it really really sounded like only a professional could make.
But you know me, I don’t let a difficult recipe get in the way.
I remember hearing a tip that you can use to help you make poached eggs and I tried it this morning.
I served my eggs on hot toast with some cheese slices, chopped chives and a drizzle of mayonnaise.
- 500ml x water.
- 1 x tbsp. white wine vinegar.
- 500ml x cold water.
- 2 x eggs or more if you like.
- Salt and pepper to season.
- Mix the water and the vinegar in a pot and bring it to the boil.
- Crack one egg at a time in a saucer and set aside.
- Once the water has come to the boil, using a spoon, stir fast round and round to create a while pool effect.
- Quickly and gently pour the egg into the whirl wind water.
- The white should continue with the whirl wind motion and cover the yoke.
- Allow to boil for a couple of minutes, then using a slotted spoon, remove the egg from the pot and immediately drop into the cold water.
- This process helps to wash the vinegar off the eggs.
- Gently while the egg is in the water, trim the funny shaped white pieces off the eggs.
- Remove from the cold water and gently place on toast, season with salt and pepper and enjoy immediately.