I like to poach my eggs in a frying pan. I break them into the pan rather like fried eggs, laying them next to each other, only instead of oil, I use water. It is a much easier method. Then I serve them over well-spiced Indian vegetables, whatever I am in the mood for. I cook the vegetables in advance. Sometimes I use some leftover vegetables from the day before. You may serve the eggs over Potatoes with Cumin and Mustard, Corn with Aromatic Seasonings, or Swiss Chard with Ginger and Garlic.
Recipe information
Yield
serves 2
Ingredients
Preparation
Use a nonstick frying pan that will just hold 4 eggs with ease. A 9-inch pan is ideal, though one a little bit larger or smaller will do. Put about 3/4 inch water in the pan and bring it to a low simmer. Break the eggs into the water so they lie side by side. Let them cook gently until the whites are almost set. Turn off the heat and cover very loosely. Allow the eggs to set to the consistency you like, watching them carefully. Separate the eggs and, using a slotted spatula, remove the eggs and place them directly on the chosen cooked vegetable.
