{ Breakfast: Scrambled and Poached Eggs } 炒蛋加荷包蛋

This was our breakfast last Saturday.

Both my kids have their own egg preference. So on that day I decided to make both Scrambled and Poached eggs and serve them together. They have different sides though. My son had additional bacon while my daughter had ham.

I had my eggs with chopped ham with no sausages and bacon. :)

Ingredients:

• 500ml Water or enough water to cover the egg in the pot
• Eggs
• 2 teaspoon White Vinegar

How to do it:

1. Bring water to a boil.
2. Reduce to a gentle simmer.
3. Add in the vinegar. This is to help egg white congeal.
4. Crack egg into ladle and gently pour into the simmering water.
5. Use a chopstick to stir the water getting closer to the wall of the pot as possible.
6. Stir to create a whirlpool and that the egg stays in the middle. This will prevent the egg white from spreading.
7. Continue cooking for half a minute or till your desire doneness.
8. Remove egg with a slotted spoon.

Note:
You have make an egg at a time.