Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Uovo in camicia su nido di agretti

Poached Egg on a Bed of Agretti

Name: Poached Egg on a Bed of Agretti
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 7 oz agretti (about 200 grams); Olive oil, to taste; Cyprus black salt, to taste; Pepper, to taste; 2 eggs; 4 1/4 cups water (1 liter); 1/2 cup vinegar (about 100 ml)

rosso rubinian @rosso_rubinian

Italia

A seemingly simple yet very tasty dish. The eggs are the stars and must be extremely fresh. I've been buying eggs directly from the farm for a while now, and they have a different color and taste. Let's move on to the dish; with a few small tips, you can easily make perfect poached eggs, which is an ideal preparation to enjoy them fresh.

rosso rubinian @rosso_rubinian

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Ingredients

20 minutes

2 servings

7 ozagretti (about 200 grams)
Olive oil, to taste
Cyprus black salt, to taste
Pepper, to taste
For poached eggs
2eggs
4 1/4 cupswater (1 liter)
1/2 cupvinegar (about 100 ml)

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Steps

20 minutes

1

Prepare the ingredients and clean the agretti. Rinse the agretti well and prepare the steamer. It will take about 15 minutes from boiling.
2

Once cooked, prepare the plates and make nests. For the nests, I used a slotted spoon and tongs, like the ones in the photo. Before making the nests, season the agretti with salt and oil. Roll the agretti with the tongs as you would with a fork, and use the slotted spoon to help, and there's our nest.
3

Now let's move on to the egg. Prepare a pot with a liter of water and add the 100 ml of vinegar (wine or apple). Bring the mixture to a boil. You will need a whisk and a slotted spoon. Crack the egg into a bowl, one at a time. Use the whisk to create a vortex in the water, gently pour the egg into the vortex. The yolk will remain whole, and the white will wrap around it. After a few minutes, remove the egg with the slotted spoon.
4

Gently place on the agretti nest. Add flaked black salt, pepper, and serve.

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Cooksnaps

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rosso rubinian @rosso_rubinian

Published in the US on April 09, 2025 13:42

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian

Keywords

Pepper Egg

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