drop

Don’t be scared of poaching eggs, it really doesn’t require any fancy techniques. So, put away your chef hat, along with the vinegar and any ideas of water whirlpools. Instead, arm yourself with a small frying pan, a tea cup, a slotted spoon and a bit of bravery. Simply crack your egg into a tea cup and tip it into simmering water – don’t panic if it spreads out a bit or looks a little scruffy around the edges. As soon as it starts to set, you’ll realise how silly you were being. Besides, there are far better things to be scared of, clowns for example… Although a clown poaching an egg is quite a terrifying image.

Egg Drop Coriander Broth
Serves 1 / Hands on time 15 min / Total time 15 mins / V Df
You’ll need: Small frying pan, slotted spoon, ramekin or a tea cup, small food processor
500ml water
1 stock cube or stock pot
1 or 2 eggs
25g fresh coriander, roughly chopped
1 tbs extra virgin olive oil
1 small garlic clove, peeled and roughly chopped
¼ tsp salt flakes
1 piece sourdough bread, toasted

In a small food processor, add the fresh coriander, olive oil, chopped garlic and salt. Blitz until you have a rough paste. Spoon directly into the centre of a deep bowl. Put to one side.
Add the hot stock to a small frying pan and bring to the boil before turning down to a gentle simmer. Once simmering, crack an egg into a small ramekin or tea cup and tip gently into the broth and repeat with the second egg (if using). Allow to cook for about a minute or until the white starts to set.
Gently slide a slotted spoon underneath each egg to prevent the eggs from sticking to the bottom of the pan before checking the yolks. If the yolks are peeking out above the stock, gently press down on top of them with a slotted spoon one at a time until fully submerged for around 10-15 seconds, or until the yolks appear white. Now is a good time to toast your bread.
Continue to poach the eggs in the stock for a further minute or two or until the eggs appear firm but the yolks still a little wobbly.
Add a couple of tablespoons of broth to your coriander paste and give it a stir with a spoon to loosen it up a bit before pouring over the rest of the broth, being careful to leave your eggs in the pan.
Submerge the toast into the broth and top with the eggs. Finish with a good crack of black pepper and a drizzle of extra virgin olive oil.

Egg Drop Coriander Broth

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