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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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So I happened to have the brine of a jar of Jalpennos left, and I thought to myself, hmm, pickling usually requires vinegar, and poaching works easier with vinegar. So instead of throwing away the pickling liquid/brine, I decided to save vinegarr by using a liquid I already had to zest up the poached egg. Ingredients:
1 t spoon pickling brine(jalapennos in this case, but dill pickles would do and you're probably more likely to have it, you could also use frank's red hot sauce, as that has a lot of vinegar but that'd be a lot more expensive) |
2 fresh eggs |
salt pepper to taste |
1 english muffin, toasted and buttered |
Directions:
1. Fill a pot as you normally would,with pickling brine and water instead of vinegar, and bring to a gentle boil.
2. Crack the eggs into a shallow cup or dish, and gently pour it into the brine. If you are not in a rush you can stir the brine before this to create a whirlpool which will help hold the egg together since you can do them one at a time. If you're rushing, a) don't rush in the kitchen, good food is about love and you don't want to be known for being a premature lover, b) if you do use the whirlpool you'll have to separate the two eggs after, but the yolks should stay separate, it just won't look as nice.
3. Place one egg on each side of the English muffin, and serve.
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