排 · Renew · gentle
Poached Egg
水波蛋
水波蛋
Serves
1
Time
6 min
For
All phases
Po Po sayswhy we make this
“The slightly more delicate cousin of the soft-boiled egg. Many mothers prefer poached over a bowl of congee because the white curls into the broth and the yolk runs through. Use the freshest eggs you can find for the cleanest result.”
Ingredients · 材料
At SeeWoo · Wing Yip
1 to 2
Eggs (medium) 鸡蛋
the freshest you have; older eggs spread
pinch
Sea salt 盐
for the water
few drops, optional
Toasted sesame oil 麻油
Method · 做法
1
Crack each egg into a small cup or ramekin first (this is what saves a broken yolk in the pan).
2
Bring 1L of water to a gentle simmer in a wide saucepan with a small pinch of salt. The water should shimmer, not bubble.
3
Stir the water with a spoon to make a slow whirlpool.
4
Slide the egg in close to the water surface. Cook 3 to 4 minutes for a runny yolk, 4 to 5 minutes for a soft-set yolk.
5
Lift out with a slotted spoon. Drain on a paper towel for 5 seconds. Drizzle with a few drops of sesame oil. Serve over congee or rice.
Herbs & safety · 安全
As with the soft-boiled version, cook the yolk fully if you are immune-compromised or have been advised to avoid runny eggs. UK Lion-stamp eggs are safe at this temperature.