Perfectly poached eggs with chilli, basil and black salt bling.

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Perfectly poached eggs with chilli, basil and black salt bling

I actually look forward to going to bed at night because doesn’t that mean when you wake up you can have coffee? And eggs? What a fantastic way to start the day.

We all love eggs for breakfast. We have them at home, at work, restaurants and coffee shops but wouldn’t you love to make your eggs a bit more exciting, a bit more sexy, inviting and gorgeous?

I ‘blinged’ up my poached eggs with a pinch of black salt, some freshly chopped basil and coriander as well as some lightly dried chilli out the packed from Gourmet Garden Lightly dried range. Spectacular!

It’s also important to know HOW to poach an egg in the first place so here are some pointers.

1. Season the water with salt and add a tablespoon white vinegar to the water. You should use a medium saucepan where the water is about 7-10cm deep.

2. Bring the seasoned water to the boil and then reduce to a simmer.
3. Crack the FRESH eggs into the water and then cook over the medium heat for about 3-5 minutes depending on how you like them done.
4. Remove from the water with a slotted spoon, drain and then place on the plate for ‘make-up’ and bling up with the black salt pinch, herbs of your choice, and some chopped chilli either fresh or dried.

Mel’s Note: Please make sure you use <strong>fresh</strong> eggs which have a nice thick egg white. Using old eggs will definitely ruin your confidence and your language will get really bad as you watch them leak and spread through the water. The fresher the egg the less stress you will have poaching eggs!

Perfectly poached eggs with chilli, basil and black salt bling



The Vanilla Zulu
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