This is a simple and fast dinner on a busy day or night.
A warm noodlesallad with glassnoodles (that is what I had at hand). Wooking up some onions, garlic, turkeymeet, baby tomatoes and mushrooms. Adding salt, peppar, mushroom sauce, soy sauce and fish sauce. Adding soaked glassnoodles. Wooking halves of Bok Choy and adding pouched eggs. Garnish with parsley. Or make it without the eggs like my second one and only drizzle some pommegranate seeds over and add fresh baby tomatoes and sliced Bell pepper, or use whatever you have.
For the noodles any sort could do. So even for the vegetables. Here I just wooked up what I had, and the secret is in the sauce. I do not give measurement just go by what you have and your own preference.
Make sure your eggs are really fresh. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks. You can tell how fresh an egg is by putting it in a glass of water; if it lies horizontally at the bottom, it is very fresh; if it starts to float or stand on end it is less fresh. If your egg isn’t so fresh, crack it into a small bowl and drain off the runnier white.
Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.
Add a drop of vinegar (you can add this to the water in the pan if you prefer).
Bring a pan of water filled at least 5 cm deep to a simmer. Don’t add any salt as this may break up the egg white.
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn’t hot enough to overcook the egg.