Poached Eggs.

Spiced Poached Eggs In Steel Bowls .......

Poached egg was something I had heard about for a long time. Tried it once which turned out a disaster. The egg ran all over the simmering water in the pan. After that somehow I just forgot about this method and never ever attempted in making them. Recently I read somewhere about this method of putting it in a steel / ceramic or any other heatproof bowl and placing it on simmering water and cooking it covered. So I decided why not try this method sounds easy. And it really was. A poached egg is a delight to watch and eat and is really soft and yummy when made to perfection. 

You will need as many fresh eggs as you want the amount of poached eggs to be. Each egg is poached whole with both the white and yellow parts intact. There are other methods too which can be used by beating the eggs etc. and sharing them. But for this particular method I have used 2 whole fresh eggs for making of 2 poached eggs. 

Apply oil to small sized steel bowls. The bowls should be able to hold a full egg when broken into it and there should still be enough place in it to accommodate the egg when it rices. Gently brake eggs into the bowls taking care to see that they remain intact. Some do not like the yolk to be runny or half cooked. You can also pierce the yolk and spread it out a bit. The choice is purely yours as to how you want the yolk to remain. Sprinkle some black pepper powder, salt and red chilli flakes over it and keep them ready.

Now put a large sized pan which has a fitting lid on heat with water filled to ¾ th level. Let the water come to boiling point. Lower the heat and keep it on the level where it continuously simmers the water. 

Gently place the steel bowls filled with eggs into it and cook covered till the eggs rise / are cooked and done. You can gently touch the top of the eggs, if they are firm they are cooked, if they feel a bit liquid then they are yet to be cooked. It takes about 10-12 minutes, depending off course on the right heat.

Once done remove and let cool a bit. Then run a blunt knife all round the edges of the eggs in the bowl and gently remove them out. Your poached eggs are ready to be served. You can serve them as it is or on fried bread slices.

Fry bread slices applying butter or ghee on both the sides till browned. Apply tomato ketchup / chutney or any other spice or spread you desire, place the poached egg on the slices, cover up with another slice and serve fresh and hot.