Summer Salad with Poached Egg

A different way to enjoy and present poached eggs: try this delicious recipe!

2 AIA Extra Fresh Large Eggs

50 g of lamb's lettuce

50 g of curly lettuce

Some rocket leaves

8 asparagus tips

A spoonful of white wine vinegar

Extra virgin olive oil as needed

Salt and pepper

2 slices of bread (optional)

Description

The poached egg is a great classic in the kitchen: discover a new way to prepare it and bring it to the table, thanks to this summer recipe really inviting, with mixed salad and vegetables.

Making a poached egg will require a bit of skill and some precise rules. It's easier than you think, don't worry: but you will have to carefully follow our advice!

First of all, the choice of raw material: with the AIA Extra Fresh Large Eggs you will not go wrong and you will have a poached egg from real chefs in a few minutes. Second, use the right tools and ingredients: get a small pot, a slotted spoon (here all the details and the guide to the use of this kitchen utensil), water and a spoonful of white wine vinegar, which will help to firm up the egg better.

With these elements you will prepare the poached egg in the traditional way, that is, filling the pot with water 4-5 cm, adding the spoonful of vinegar and bringing to a slight boil: at that point, you will only have to create a small vortex and pour the egg into it. When the egg has set (it will take about 3 minutes), all you have to do is remove it from the water with the help of the slotted spoon.

If you are wondering how to tell if you have prepared a poached egg to perfection, here are the requirements: the egg white must be firm but soft, the yolk inside still liquid.

But what is the origin of this famous recipe? The poached egg or poached egg was born in France, it seems at the end of the 19th century. The recipe was so successful that, after a few years, it crossed European borders to land in America with the famous Benedict eggs (here the original recipe to try).

However, there is not just one way to make a poached egg: here you can discover all the tricks and 3 different ways to get perfect poached eggs!

The "jacketed" eggs are usually accompanied by tasty sauces: first of all, the Hollandaise sauce (the recipe here). But you can try some alternatives like the classic mayonnaise (here the quick recipe to make a great homemade mayonnaise with the minipimer) or a delicate tuna sauce (the recipe here).

Thanks to the summer salad with poached egg you will have a rich and nutritious recipe, to offer to your guests for an outdoor lunch, or for a romantic dinner for two: surprise your half with this French dish, you will make a great impression!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

Wash the two varieties of salad and the rocket, dry them well and transfer them to a bowl, if necessary breaking them roughly with your hands.

Boil the asparagus tips in unsalted water for 7-8 minutes at most: they must be crunchy. Once drained and cooled, cut them in half and add them to the bowl with the salad.

Season the vegetables with a little extra virgin olive oil and salt; mix and add (if you want) the bread croutons, on the surface, after lightly toasting them.

Now you can proceed with the cooking of the poached eggs, proceeding with one egg at a time.

Fill a pot with water (the maximum level must be 5 cm), pour the spoonful of vinegar and bring to a slight boil: the water should only form small bubbles on the bottom.

With the help of a spoon, stir the water inside the pot clockwise, so as to form a vortex. Pour the egg into it and check that the egg white sets: it will take about 3 minutes.

When the egg has set, remove it from the water with the help of the slotted spoon: drain well and gently place it on one of the croutons. Repeat the operation with the other egg.

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