Following this recipe, you will have tender and tasty eggs as part of your breakfast to start your day.
Ingredients:
Eggs (fresh ones are better)
Pepper (in grinder)
Sherry vinegar (in sprayer)
Light soy sauce
Directions:
If you have a preferred way to poach your eggs, do it your way and go to seasoning part (step 6).
1. Heat up a pot of water to about 180°F. The pot should have a flat bottom and is large enough for 2 or more small saucers.
2. Break an egg on a straining ladle to strain off the watery stuff.
3. Transfer the egg from the ladle to a small saucer.
4. Lower the saucer into the pot slowly (with plate clip/lifter, or whatever works for you. Here I use a wire strainer and gravity). The egg should be completely submerged.
5. Cook for 4 minutes while maintaining temperature around 180F.
6. Finely grind tiny amount of pepper on the egg (less than a quarter turn on my pepper grinder).
7. Spray 1 squeeze of Sherry vinegar mist to cover the egg (if you do not have a sprayer, skip this. Do not drip vinegar on egg).
8. Add light soy sauce over the egg to your taste (about half a tea spoon).
9. Serve the egg in the saucer.
Notes:
If you taste the pepper or vinegar, you put on too much. Depending on your preferred doneness, cook the egg anywhere between 3.5 to 5 minutes.