You may not have thought about poaching with Extra Virgin Olive Oil (EVOO), but Lyndey Milan recommends you give it a go. Here in the final instalment in our series on olive oil, the TV chef and author talks about how she poaches her eggs with EVOO.
Eggs poached in olive oil are THE best. I first had them in the Clare Valley many years ago and in October 2002 when I was Food director of The Australian Women’s Weekly, we did a poaching feature and I re-created these eggs:
Place the olive oil in a large frying pan, to a depth of 1cm. Heat the oil over low heat until 85°C on a thermometer. Break an egg into a cup. Carefully pour the egg into the oil and cook for about 4 minutes or until whites are set but yolks are still soft. Spoon a little of the oil over the yolk towards the end of cooking. Remove the egg from the pan with an egg slide or slotted spoon. Cover to keep warm while poaching remaining eggs. Depending on the size of the pan, you may be able to poach 2 or 3 eggs at a time.
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