This isn’t really about the recipe….
It’s just a simple salad.
It’s about poaching the eggs.
Poaching eggs isn’t at all difficult: heat water to boiling, drop in the eggs and wait.
But I normally do it in a skillet because there’s more room. Sometimes the egg hits the bottom of the skillet and it sticks a bit. There’s always egg-y residue in the water and the eggs aren’t always (read rarely) perfectly shaped.
A few weeks ago I was watching a cooking show and the chef poached eggs using cling film.
Brilliant idea, I thought….
So I tried it.
Spinach Salad with Poached Eggs
Total time: 20 minutes
- 3oz (90gr) fresh spinach
- 4 eggs, poached
- 3 slices Prosciutto or other dry-cured ham, torn into large pieces
- 2 tsp olive oil
- 2 tbs Balsamic vinegar
- 1 1/2 tbs Dijon mustard
- 3 tbs good olive oil
- Wash spinach if necessary. Tear, if needed, and put into a salad bowl.
- Sauté Prosciutto in 2 tsp olive oil until crisp
- Whisk together vinegar and mustard.
- Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
- Add about half to the spinach and toss well to coat – tongs work well. Add more to taste.
- Arrange on 2 plates.
- Add the Prosciutto, eggs and serve.
- To poach eggs the traditional way:
- Fill a medium skillet with water. The water should be at least 1 1/2 inches deep.
- Heat water to boiling over medium-high heat.
- When water is softly boiling add eggs one at a time.
- With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…)
- Remove with a slotted spoon, drain and serve
Turns out I should have been paying closer attention….
Or, perhaps, checked online before I tried it.
I was making dinner at the time, and the cooking show was background noise, but, still, it seemed like such a simple idea….
And it is a simple idea:
Lightly oil cling film and put it in a cup or ramekin.
Add the egg and tie the film at the top making a little parcel.
I used some kitchen string thinking I wanted something longer to hold on to, but I don’t think it’s necessary.
Drop the parcel in boiling water and cook for 4 – 5 minutes, depending on how you want your egg.
Open the film and you have a perfectly shaped, perfectly poached egg.
Except I missed the part about lightly oiling the film and my eggs stuck. You can tell from the photo, right?
I was able to get them free of the film with a spoon and a bit of care, but they didn’t fall into my hand perfectly like they should.
I do think it’s a brilliant idea and will be doing it again – with more success the next time (I hope).
Here’s a 15 second video of Jamie Oliver showing how to do it – the right way.
4 thoughts on “Spinach Salad with Poached Eggs; the art of poaching eggs”
I wonder how that would work with a little clarified butter. I’m not a big oil and eggs fan, but love the taste of eggs scrambled or fried in butter. In the meantime, the salad looks wonderful but the last time I tried to buy prosciutto, it was $7.99 for a 4 oz package O_o
What an interesting way to cook poached eggs! I wonder if that was Jamie’s original idea…would not be surprised! We always add a splash of white vinegar to the water which helps keep the egg white in a nice shape, and cook 4 minutes – they turn out perfect in shape and softness every time.
Another good variation on a theme. I poach mine in a teacup of water with vinegar but in the microwave.
nightsmusic. I’m sure butter would work – probably better lol. Use bacon – we don’t have good bacon….
Ina, I poach them the same way – I just thought this was a great idea and had to try….
Kate, I don’t use my micro nearly enough – great for morning oats, though….
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