Spice up your poached eggs with hassle-free technique to infuse them with flavour
Give your eggs extra flavour with some simple techniques to infuse them with flavour and make them an even tastier addition to any meal.
Poached eggs go well with anything, from salads, to toasted bread or an English muffin - and even on their own.
And to make them the absolute star of the show, there are simple ways to infuse them with all kinds of flavours - from chicken broth to red wine.
Here are some of the ways you can spice up your poached eggs:
Tumeric-poached eggs:
- Fill a medium pot with water and bring it to a boil. Crack an egg into a small bowl and have a plate lined with paper towels ready nearby.
- Once boiling, reduce the heat to a gentle simmer. Add 2 tablespoons white vinegar, 2 teaspoons ground turmeric, and 3 smashed garlic cloves to the pot and stir it all together.
- Carefully pour the egg from the bowl into the simmering water. Let it cook for 2-3 minutes. Then, use a slotted spoon to remove the poached egg and gently pat it dry on the paper towels you prepared earlier.
Broth-poached eggs:
Grab a medium saucepan and fill it with a couple cups of your favourite broth. It can be bone broth, chicken broth, vegetable broth, or even a spicy chilli broth (made by simmering your preferred broth with a thinly sliced chilli for 20 minutes).
Crack an egg into a small bowl and have a plate lined with paper towels ready to go.
Bring the broth to a simmer, then reduce the heat to maintain that gentle bubbling.
Finally, carefully pour the egg from the bowl into the simmering broth and let it cook for 2-3 minutes.
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Red wine-poached eggs:
In a medium saucepan, combine 2 cups of your favourite broth with 2 cups of red wine. Add a bouquet garni (a cheesecloth pouch filled with herbs and spices) made with a few sprigs of thyme, parsley, black peppercorns, and a bay leaf. Bring this mixture to a boil.
Crack an egg into a small bowl and have a plate lined with paper towels ready to go.
Once boiling, reduce the heat so the wine mixture simmers gently.
Carefully pour the egg from the bowl into the simmering wine broth. Let it cook for 2-3 minutes.
