Poached eggs with vegetables
What You Need
For two servings
Eggs · 2
Vinegar · 1tbsp
Salt · 1tsp
Cucumber · 1/2
Nagaimo (A Japanese potato you can eat raw.) · 30g
Mustard · little
Soya sauce · little
What You Do
Put 450ml water, the vinegar and salt in a pot and bring to boil.
Break one egg at a time into a small bowl or in a cup. Gently slide the egg into the boiling water from the edge of the pot. The egg white will spread out in the water, so push gently back towards the egg yolk with a spoon.
Boil the eggs for 3 minutes, removing from the water when soft-cooked.
Put each egg in a serving bowl, cut the cucumber and nagaimo into 5mm cubes and sprinkle on top. Add a little mustard and serve with the soy sauce.
What You Get
Experiment with different vegetables, such as cubes of tomato and boiled and sliced okra.