Cooking… Uova in Camicia (Poached eggs)

FLORENCE, ITALY – Usually to make the poached eggs should boil water with a little of vinegar and once that boils water to create a vortex would touch the egg and stuffing them continuing to turn.

An absurd effort that often carries neither the perfect egg! But since I’m a really curious and are now at home full of books, magazines and clippings kitchen, I found a shortcut.

SHOPPING LIST (for 2 people)
4 eggs (2 per person)
bunch of asparagus
Parmesan cheese
Salt, pepper and plastic wrap.

Take a cup or a stencil to make creme caramel, covered it with plastic wrap and smash it into your eggs.

If wet the film before pouring in the egg, then it will be more ‘easy to remove once cooked egg from the film. Clean the asparagus and boil them ten minutes.

Sprinkle your eggs with salt and pepper and close the bag with the kitchen string and then drop them lovingly in a saucepan with the water already boils.

Let the eggs soak for 5/6 minutes. The recipe says 6, but I think 5:30 is ideal.

At that point, with so much love to cut the “clump” of the bag and paying attention to your fingers, release your egg, trying not to break it.

Put eggs in the center of each plate, put it around 3 or 4 boiled asparagus, take another dusting of Parmesan cheese, salt and pepper and olive oil.