Here’s Why You Should Start Poaching Your Eggs In Olive Oil
Poached eggs will always be a special addition to any breakfast spread. Known for its aesthetic sight, delicate texture and taste profile, poached eggs will never go out of style. But, have you ever tried the authentic method of poaching eggs in olive oil? Otherwise called "confit," olive oil poached eggs are "next level" when it comes to flavor.
Poaching eggs in boiling water is good but you can make it even better by using olive oil as the cooking medium instead. Don't worry, it's even more straightforward than the ordinary method, just follow this simple guide:
You'll need:
- Egg
- A quarter cup of good quality olive oil
- Black pepper
- Coarse salt
- Spices
Method:
- Heat the olive oil over medium heat
- Crack the egg in the pan, and slowly baste until the whites are cooked through.
- Keep moving the pan so that the egg doesn't brown and the yolk stays creamy and liquid.
- Be careful not to fry the eggs so that they only glisten and slide right out of the pan after cooking.
Voila, you have your very own homemade olive oil poached eggs. To serve:
- Simply add the coarse salt, fresh cracked black pepper, and fresh herbs, and spices.
- You can enjoy the poached eggs as is or serve with rice, pasta, salad or any protein that you like.
However, keep in mind that the product might not look anything like the version you are used to because the eggs will not form a round white poach like they do when cooked in water.
That doesn't mean they don't look just as aesthetic. A confit always makes a great spectacle regardless of the occasion; it'll definitely get you some attention for your effort!
Enjoy!
