States of the egg: shelving, apricot, solid, sahanda, omelette, whipped, eye eye... There is also the fact that the egg is the one that we know close by on the occasion of the apprentice, which takes me away from me, especially when it is served abroad as eggs benedict and asparagus poshe...

It was a deep conversation with asparagus eggs, defeat.! I don't recognize an appetizing sight as the reach of a crustless cooked, cooked egg on boiled or sautéed asparagus.

How to Make A Poshe?

Water, vinegar and salt are put on the stove with pots. When the water boils, the six are cut down, slowing down the boiling.

Eggs prepared by breaking into bowls are emptied into the water one by one. It is cooked slowly for 3-4 minutes in boiling water.

The whites need to be cooked and the yellows should remain soft.

Eggs are carefully removed into cold water with the help of colander. If fringed parts are formed, they are cut and separated. This is kept in water until used.

When used, it is placed in boiling salt water, waiting for 30 seconds, filtered out and prepared for service.

When cooking eggs, it is important to pay attention to the following points:

The water used should be plentiful, vinegar and salt should be added into it.

The water should be boiling, but not boiling. If the water boils, it won't be a good cook, as the egg whites will break down.

The bubbles in the flow of a good pochè egg should be fine beady, the yolk soft and neat.

The container to be placed in water should not be too large, it should be suitable for the number of eggs.

The container should not be deep, if possible, edged trays should be used.

After boiling water, the fire should be cut down and the boiling should be stopped.

Eggs should be very fresh. Eggs of our village if possible;)

Eggs should first be broken into a small coarse and then thrown into the water at close range.

Eggs should be intermittent, too often and not overlapping.

Cooked eggs should be taken by filter, attention should be taken to drain the water thoroughly.

The cooked egg should be immediately immersed in cold water and the smell of vinegar should be removed.