So many delicious recipes start with tomato puree. This recipe will offer you with a freezer-friendly supply of silky smooth tomato puree when you have an excess of tomatoes in your garden. This yields roughly two pint jars, but it is simple to double or cut in half.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 poached egg |
Ingredients
- 1 large egg
- 1 tablespoon white vinegar
Instructions
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low–the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
- Fresh eggs are the best for success, but we all know that’s not always possible (unless you have chickens).