List of ingredients
- 20 small green asparagus
- 4 eggs
- salt & pepper
- 1 tablespoon of olive oil
- 1 lemon
- some butter
- 1 bag of mixed greens
Kitchen equipment needed
- 1 big pan
- 1 grilling pan
- a small knife + chopping board
- 4 small, low bowls
- Salad dryer
- Kitchen towel
Preparing the poached eggs — 15 minutes
WASH the asparagus and mixed greens. Dry the asparagus by using a clean kitchen towel, and the mixed greens by using a salad dryer.
CUT a little bit off the ends of the asparagus, since that part can taste kind of dry. Grab your big pan, fill it with water and some vinegar and salt and bring to a boil. Arrange the four little bowls next to each other. Fill them halfway with vinegar and a pinch of salt.
CRACK an egg and gently let the contents flow into one of the vinegar filled bowls. Repeat this step for the other 3 eggs. Refrigerate for a minimum of 5 minutes. By transferring the eggs to a vinegar filled bowl first you prevent the egg from falling apart when adding to the boiling hot water later on. You can see that a thin-film will form around the egg, it will have a slight yellowish color.
Preparing the salad — 10 minutes
MIX the mixed greens with the olive oil and a few tablespoons of freshly pressed lemon juice. Add some salt and pepper. Pan-fry the asparagus by putting the grilling pan on high-heat. The pan must be really hot. Add butter or olive oil to the pan, gently put the asparagus into the pan. Fry the asparagus for about 4 to 5 minutes while turning them every minute. Sprinkle the asparagus with some salt and pepper. ARRANGE four plates, add the mixed greens and asparagus on top. Continue to the next step.
Poaching the eggs — 10 minutes
When the water has come to a boil, turn down the heat a bit. The water must be 100 degrees celsius or 212 degrees fahrenheit, you must turn down the heat to stop the water from producing bubbles. If you would add in an egg into a pan with boiling water, most of the egg will fall apart. Since we want a whole egg, you should turn the heat a bit down (not off). Fill a bowl with cold water and set aside.
POUR the contents of each bowl carefully into the water. Do this one by one, or at least don’t crowd the pan. Let the eggs ‘swim’ for 2 minutes, then remove them from the pan into the bowl with cold water. This will stop the cooking process of the eggs and rinse of the vinegar. You’ve just poached a delicious egg! Transfer each egg to its own plate, pinch some salt and pepper on top and serve immediately.
If you want you can create a nice African blue basil Vinaigrette vinaigrette instead of just using olive oil, see the recipe below: