- Two eggs
- Spray non-stick oil
- 2 Strips/slices lox (smoked salomon)
- 1 Tbl. mayonaise
- Dash lemon extract
Prepare a small pot with boiling water. Prepare two eggs for poaching. TECHNIQUE: Using a tea cup or other 4 to 6 oz. cup, line the cup with plastic wrap (“walk” the wrap into the cup with your fingers as the plastic will stick to the sides of most any surface). Now lining the cup, give the plastic a quick spritz of non-stick spray. [Over cooking the eggs will prevent them from sticking, but poached eggs call for a softer, shorter cooking time, which leaves the egg whites sticking to any untreated plastic. The unwrapping produces a mangled mess, as if you had poached the egg by directly dropping it in water.] Gather up the plastic and close with a twist-tie. Reduce the boiling water to a simmer and drop eggs into the water. Cover and time the eggs to 5 minutes.Timing:6 minutes or more – yolk begins to cook solid5 minutes – white all or nearly cooked, yolk remains liquid4 to 3 minutes – whites remain runny and looseThis technique makes the poached egg easy to handle, easy to serve, more attractive, and clean-up is nearly not necessary. Traditional poaching always leaves whites stringy and looping around in the water, no matter how hard you try.While cooking, take you tea cup, measure out about 1 tablespoon mayonaise and add a dash of lemon extract. Fresh squeezed lemon can be used but has more carbohydrates. You may want to add a teaspoon or less of water to make the sause a more fluid consistency.Remove the plastic wrapped egg immediately. Carefully un-do the twist tie (everything is hot, so be careful). Gently lift away the plastic and roll the egg out onto a plate or over the lox. Spoon some sause over the eggs and lox.