These very simple and quick little eggs are elegant on the plate and taste just as wonderful. They would make a marvelous light lunch with a small green salad, but I must admit that I had them for breakfast the other day with toast and an orange.
This recipe is taken almost straight from my dependable copy of Madhur Jaffrey's World Vegetarian but with the substitution of a little toasted sesame oil for added flavor (if you don't have toasted sesame oil, please do get some and give it a try). I can't ordinarily be bothered with poached eggs as it seems such a trial to make perfect ones, but this recipe pleasantly included an easy fail-safe method for poaching eggs that, even if they look rather a bit more like fried eggs than picture-perfect poached ones, hold together and are just as good in every way.
|Korean-style Poached Eggs|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on July 31, 2008
Creamy poached eggs topped with a simple Korean-style tamari and sesame dressing