Posts Tagged ‘Poached Eggs’

Fresh Poached Eggs

If you’ve never had a poached egg before, please try them! They are especially successful if you have access to fresh eggs because they hold their shape and taste exquisite. When they are that fresh, they are actually easier to cook and you certainly won’t need any specialty cookware. All you really need are eggs, barely simmering water and a spoon.   A slotted spoon is preferable and a small bowl can be helpful, too.  Have everything ready because it’s quick process.


Crack your eggs one at a time either directly into the water or (easier method) into a small bowl and then gently ease the egg into the water.


The poaching eggs remind me of wispy ghosts.  Prior to adding the eggs to the water, some people add a splash of vinegar to help firm up the eggs, but I don’t think it’s necessary when using farm fresh.


If you’re cooking multiples, quickly add them to the simmering water and leave them enough room to poach.


When they are cooked to your liking, remove them with a slotted spoon.


How long is to “your liking?” I’m a fan of the 3-minute egg.  In the example below, you can see that the white is completely set, but the yolk is still runny.


Molho de Ovos (Eggs Poached in Wine Sauce)

A simple meal served with a simple green salad and bread, but the flavors are anything but simple! The eggs were laid this morning by our ladies and the freshness makes for perfect poaching. If only our spring peas were ready for harvest!

This is our family’s variation, but “Homestyle Portuguese Cooking” offers another recipe on p.157. The recipe is very forgiving:  If you like more sausage, add more sausage!  If you want some other vegetables, add them to the poaching liquid!  Don’t like peas, don’t use them!

Molho de Ovos

  • 1 Tbsp Olive Oil
  • 1 small onion, finely chopped
  • 1/4 tsp sea salt or to taste (Remember that the chouriço will be quite salty)
  • 1 clove garlic, finely chopped
  • 6″ piece of chouriço, halved and sliced into 1/2 chunks.  You can substitute linguinça or chorizo or even Italian sausage, but it will have a different flavor.
  • 1/2 tsp paprika or smoked Spanish paprika, depending on what flavor you prefer
  • 1 bay leaf
  • 1 cup wine (I used red today because it’s what was already open, but I prefer white)
  • 1/2 cup fresh or frozen peas (I recommend either direct from your garden or frozen because fresh supermarket peas are too starchy)
  • 1-2 eggs per person (up to 8 eggs)

Saute onion and salt in olive oil until soft. Add garlic and chourico and cook until browned. Add paprika, bay leaf, wine, and peas. Let simmer uncovered for 5-10 minutes. If too much liquid has evaporated add some water enough to poach the eggs. Crack eggs into a separate dish and then gently place them in broth. Poach for 3-8 minutes, depending on how done you want them.



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