Double Yolk Poaching
Double Yolk Poaching creates a wonderfully unusual poached egg with two rich, golden yolks surrounded by tender, perfectly cooked white. It makes a simple breakfast or brunch feel special and pairs beautifully with toast, grilled tomatoes, spinach or fresh herbs. Keep the water at a gentle simmer and adjust the cooking time to achieve your preferred yolk consistency.
Ingredients
- 8 small eggs free range
Instructions
- Lightly oil a teacup, and press in a piece of clingfilm/saran wrap so it touches the bottom of the cup and overhangs the outside.
- Carefully crack two small free range eggs into each cup.8 small eggs
- You can add a little tabasco, herbs, salt and pepper etc. to flavour your eggs at this stage. Just add your flavours to your pouch. One sage leaf works amazingly.
- Gently gather the cling film sides up and tie a knot. You will have a eggs in a little pouch in effect.
- Repeat the process with the remaining eggs.
- Bring a pan of water to a gentle simmer and add the pouches to the pan.
- Simmer away for 8 minutes. Lift one pouch out and squeeze to see if its cooked. The white should be set but the yolks will remain runny.
Nutrition
Calories: 217kcalCarbohydrates: 1gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 565mgSodium: 216mgPotassium: 210mgSugar: 1gVitamin A: 821IUCalcium: 85mgIron: 3mg
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