Ingredients:
Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs
Method:
Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs
Method:
- Take one deep ramekin; break egg into ramekin.
- In glass jug, heat water and vinegar on high for 45 seconds, or until boiling.
- Meanwhile, with cocktail stick, pierce yolk of each egg to prevent bursting during cooking.
- Over eggs, pour water carefully. Cover ramekin with microwave.
- Cook eggs, covered, on medium for 45 seconds to one minute, until whites are opaque but not set.
- Allow eggs to stand, loosely covered for one minute.
- With slotted spoon remove eg from ramekin and drain over kitchen paper.
- Transfer to serving dish; sprinkle with salt and pepper.
- Garnish with parsley sprigs and serve immediately.
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