Simply Her (Singapore) - - Food Cooking Class -

TIP: To tell if an egg is fresh with­out crack­ing it, shake it close to your ear – a bad egg will pro­duce a

slosh­ing sound.

Makes 4


4 medium eggs 10ml white wine vine­gar Salt, to taste 150g sliced ham* 4 thick slices brioche or English muffins*, toasted Chopped chives, for the gar­nish Pa­prika pow­der, to taste

DI­REC­TIONS 1 Work­ing with one egg at a time, crack an egg into a bowl, tak­ing care not to break the yolk. 2 Fill a deep saucepan with wa­ter. Add the vine­gar and a gen­er­ous pinch of salt, then bring to the boil over medium-high heat. 3 Lower the heat to lowmedium so the wa­ter is just sim­mer­ing with small bub­bles ris­ing from the bot­tom of the pan and small rip­ples across the sur­face. 4 Us­ing a wooden spoon or whisk, stir the wa­ter in one di­rec­tion to cre­ate a whirlpool (this will help give the poached eggs a neat teardrop shape). 5 Gen­tly slide the egg from the bowl into the cen­tre of the whirlpool. Cook for 2-3min for a runny yolk or 4min for a slightly firmer yolk. 6 Use a per­fo­rated spoon to trans­fer the egg to a tray lined with pa­per tow­els to re­move ex­cess wa­ter. When ready to plate, flip the cor­ner of the pa­per towel to tip the egg back onto the spoon. 7 Place the ham, then the egg, on the brioche. Top with bearnaise sauce (see recipe above) and gar­nish with chives and pa­prika pow­der.

*English muffins and white ham (milder and softer than reg­u­lar ham) are avail­able at Cold Stor­age.

Brioche is avail­able at gourmet bak­eries like Paul (#03-16/17 Ngee Ann City, tel: 6836-1914) and Mai­son Kayser (#B1-09 Scotts Square, tel: 6636-3672).

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