Poached Eggs with Green Peas

Light and delicious high protein soup

Serves: 1 
Cooking Temperature: 85 
Serving Temperature:80 
Cooking Time: 8 minutes 
Prep Time: 4 minutes 
Total Time:12 minutes

Ingredients:

Eggs: 2 pcs

Salt: 2 pinch

Vinegar: ¼ tea spoon

Green Peas: 100 gms

Preparation Method:

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack egg into a custard cup. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.

Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just add Green Peas paste before serving.