The Children’s Food Trust
1 East Parade
Phone: 0114 2996901
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Egg, milk, soya, wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
People have different opinions of what makes ‘the perfect poached egg’. Some people like them slightly runny and others prefer their eggs firmer. This recipe makes an egg that is slightly runny. If you prefer it firmer then you can poach it for a little bit longer. Poaching is one of the healthiest ways to cook eggs.
Eggs (1 or 2 per person)
Wholemeal bread for toasting (1 or 2 slices per person)
12g unsaturated fat spread (per slice of toast)
Ground black pepper (optional)
A timer or watch with a
Slotted draining spoon or serving spoon
Kitchen roll (optional)
Pastry cutters (optional)
1. Place the frying pan on the hob and pour the boiling water in to a depth of about 3cm.
2. Turn the hob to a medium heat and wait until the water is simmering very gently.
3. Gently break the eggs into a cup, one at a time, then carefully pour each egg into the water. Simmer very gently, so that the water is only just bubbling underneath the eggs, for 2 minutes. Use a watch or timer to be accurate.
4. After 2 minutes, remove the frying pan from the heat and place on a pan stand. Leave the eggs to sit in the water for 1 minute.
5. Make the toast while the eggs remain in the water.
6. After 5 minutes, use a slotted spoon to remove the eggs from the water. Allow the water to drain from the eggs before serving.
7. Add black pepper to taste (if using).
Skills used include:
Boiling/simmering,spreading, poaching and serving.