Most of us probably poach our eggs in water (or even the microwave), but here’s a different technique that results in a more unusual, luscious egg. Poach the egg in olive oil and it’s like you’re making a fried egg, but with a creamy poached yolk in the centre.
Basically, you crack an egg into a pan with a quarter of a cup of olive oil at medium heat, slowly baste the egg with the olive oil to help cook the egg white, and then slide it out when the egg is cooked to your desired perfection. It’s actually easier than poaching in water because you don’t have to bother with obtaining that compact, rounded egg perfection.
Chef Seamus Mullen has a great video demonstrating this classic Spanish way of poaching an egg in oil (also called confiting) or you can head to the Oh Joy! blog for more ideas and mouth-watering photos like the one above.
How to Poach an Egg in Olive Oil… [Oh Joy!]