Cooking Techniques - Poaching eggs - Veggie
with sticky mushrooms, spinach & carrot- Ei
- Tarwe
- Sesamzaad
- Soja
- Gluten
Receptontwikkelaar Iris: "Ik ben gek op gepocheerde eieren, maar vond het altijd een gedoe om ze te maken. Sinds ik de azijntruc in dit recept heb geleerd, zijn gepocheerde eieren mijn go-to lunchgerecht! Vandaag maak je ze als onderdeel van een op bibimbap geïnspireerde bowl."
Ingredienten
2 stuk(s)
Ei
(Bevat: Ei)
75 gram
Witte langgraanrijst
½ zakje(s)
Koreaanse kruidenmix
(Bevat: Tarwe, Sesamzaad, Soja, Gluten)
65 gram
Champignons
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
50 gram
Spinazie
½ stuk(s)
Wortel
20 gram
Kimchisaus
½ zakje(s)
Furikake
(Bevat: Tarwe, Sesamzaad, Soja, Gluten)
20 ml
Ketjap manis
(Bevat: Tarwe, Soja, Gluten)
Niet inbegrepen in jouw bezorging
1 el
[Plantaardige] mayonaise
1 el
Zonnebloemolie
½ tl
Suiker
4.5 el
Wittewijnazijn
½ tl
[Zoutarme] sojasaus
naar smaak
Peper en zout
Keukengerei
Instructies
Chop the onion into half rings. Slice the mushrooms. Crush or mince the garlic. Grate the carrot into a bowl, then combine with per person: 1/2 tbsp white wine vinegar and 1/2 tsp sugar. Season to taste with salt and pepper and set aside. Get one cup or small bowl per egg and fill it with 150ml water and 2 tbsp vinegar. Carefully break the eggs into the bowl. Ensure the egg is fully submerged, then set aside until later use.
Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain, return to the pan and set aside. In the meantime, combine the mayonnaise and the kimchi sauce in a small bowl. Season to taste with salt and pepper.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the onion for 4 - 6 minutes. Add the garlic and spinach and fry for another 2 - 3 minutes, or until the spinach has wilted. Deglaze with the soy sauce and season to taste with salt and pepper. Remove the vegetables from the pan and set aside, but keep the pan for the next step.
Did you know: spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
Bring a large pot of water to a boil to poach the eggs in the next step. Heat another drizzle of sunflower oil in the same frying pan over medium-high heat. Fry the mushrooms for 5 - 7 minutes, then deglaze with 1/2 tbsp water per person. Lower the heat, add the Korean-style spice mix and ketjap manis, and fry for a further minute, then set aside.
Reduce the heat under the pot of water (see Tip). Carefully transfer the first egg from the bowl to a fine-mesh strainer. Carefully swirl the egg around the strainer, removing any excess loose egg whites as you go. Gently tip the egg back into the cup or bowl. Repeat this process for all eggs, making sure they are ready to go in separate bowls. Holding the egg, stir the water in the pot so as to create a light swirl. Drop the egg into the centre of the swirl, allow the egg to settle for 15 - 20 seconds, then repeat the process with the other eggs. Poach the eggs until the egg whites are fully set but the yolks are still soft, this should take about 4 minutes. Use a slotted spoon to remove the eggs from the pan and set aside.
Tip: do you have an instant-read thermometer? The water should register 82°C to 88°C.
Serve the rice in large bowls or deep plates. Top with the sticky mushrooms, the spinach, the sweet-sour carrot, and the poached eggs. Drizzle over the kimchi mayo and sprinkle over the furikake.
