Twice Poached Eggs by U. Larosa

SHOT 1: My favourite breakfast: English bacon (you can use any bacon or pancetta if you are in Italy), poached eggs, spinach and peas on bagel or ciabatta.

SHOT 2: Poach the eggs; it will only take 3 minutes and 30 seconds, just drop the eggs in boiling water. Add to the water a teaspoon of white vinegar, it gives a bit of saltiness and helps the eggs hold together; you don't need to put extra salt in the water.

SHOT 3: Once the eggs have been lightly poached (take them out of the boiling water after 3 mins and 30 secs for very soft poached eggs) drop them in a bowl of ice cubes and cool water.  This lowers the temperature and will stop the eggs from cooking further while you complete the rest of the recipe.  In the cold water the eggs can rest for as long as you need.  You can now get on with frying the bacon and so on. This is a good trick to use if you have people around for breakfast and want to make sure that all of your guests have runny eggs on their plates at the same time.

 

SHOT 4: If you have put the eggs in cold water, when you are ready with all the other ingredients (i.e. when you have finished cooking the bacon, steaming the spinach and the peas) and ready to serve breakfast, just drop the eggs again in boiling water for half a minute (you just need to warm up the eggs and not cook them again). When you cut through the eggs, they should be runny and perfectly shaped.

SHOT 5: Enjoy your breakfast on a toasted bagel, serve it with spinach and peas (or beans)…an espresso or a nice tea will complement the meal very well…