In a pot, bring the water to a boil together with the spices, salt and vinegar. Now carefully break the eggs one by one and either first put them into a bowl and then into the broth or let them slide directly into the slightly boiling broth. While doing so, gently surround egg yolks with egg whites using a spoon. Let stand for about 4 minutes. Carefully lift out poached eggs with a perforated ladle and drain. Serve in a cup with hot soup.
Related Recipes:
Leek Vegetables with Poached EggsClean the leek so that as little of it as possible is lost they need just as much of the green as possible...
Omelet – Basic RecipeOmelets can only be baked one at a time, so they are the ideal single dish. Mix the eggs and season heartily...
Phở Bò XàoPlace the rice noodles in a bowl, cover with lukewarm water and soak for 20 minutes. Preheat four soup bowls...
Beef Tenderloin BéarnaiseFor the Béarnaise sauce, bring the vinegar, peppercorns and tarragon to a boil in a saucepan. Simmer for two...
Piccalilli, English Mustard Vegetables1. rinse vegetables, clean and divide into pieces the size of a game cube. Peel pearl onions. Brush cornichons...
Two Kinds of Stuffed Eggs in Parmesan BasketFor two kinds of stuffed eggs in the Parmesan basket, first place 4 small mugs upside down for the Parmesan...
Waller in Root BrothFor those who love strawberries: Rinse catfish under cold running water, dry, sprinkle with juice of one...
Pear Carpaccio with Crayfish in Tomato Tarragon Salad SaucePears: Grate the peel of the lemon. Put the coriander seeds, cardamom, star anise, chili and zest of the lemon...
Semolina Gnocchi SoupCream the butter until thick, mash or purée the tofu with a fork and mix with the butter. Pour 125 ml of the...
Fresh Cod in Caldeirada BrothFor the caldeirada broth (Portuguese fish stew), heat 250 ml olive oil. Sauté onion cubes, 1 pressed garlic...