Poached Eggs
Delicate and tender poached eggs prepared in the traditional Parsi style, offering a light and digestible meal perfect for breakfast or convalescence. Fresh eggs are gently simmered in salted water until the whites are firm and the yolks remain soft and creamy. This simple yet elegant preparation highlights the natural flavor of the eggs without the need for oil or heavy fats.
Ingredients
- 4 whole Eggs (Quantity estimated for a standard batch.)
- 2 cups Water (Quantity estimated for filling poacher cups or pan.)
- 1 teaspoon Salt (Use approx. 1/4 teaspoon per egg cup.)
Instructions
- 1Fill the cups of an egg poacher (or a small saucepan if a poacher is unavailable) with cold water. Add approximately 1/4 teaspoon of salt to each cup (or to the water in the pan).
- 2Place the vessel on the stove over medium heat. Bring the water to a vigorous boil until it is bubbling well and steam is rising.
- 3Carefully break one egg into each cup (or into the boiling water one by one if using a pan). Once the eggs are added, do not stir or disturb the water at all.
- 4Allow the eggs to cook until the whites are fully set and the yolk feels slightly soft to the touch (or cook longer if a hard yolk is preferred). Remove the vessel from the heat. Carefully lift each egg out using a large spoon, supporting it with a second spoon to prevent breaking, and serve.