Prepare to embark on a mouthwatering journey into the heart of British comfort cuisine with this classic Egg and Chips recipe! Imagine crispy, golden potato chips perfectly paired with luxuriously poached eggs - a simple yet irresistible dish that will transport you straight to a cozy British kitchen. Whether you're looking for a quick breakfast, satisfying lunch, or nostalgic dinner, this recipe promises to delight your taste buds and warm your soul with its straightforward deliciousness.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 4 eggs
- 4 large potatoes, for chips
- Salt to taste
- Oil for frying
Instructions
- Begin by preparing the ingredients. Peel the large potatoes and cut them into thick chips. Rinse the chips under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- Heat a large frying pan or deep fryer over medium-high heat and add enough oil for frying the chips. You want the oil to be hot enough that a chip sizzles when added, but not so hot that it smokes.
- Once the oil is hot, carefully add the chips to the pan in a single layer. Avoid overcrowding the pan; you may need to fry them in batches. Fry the chips for about 10-15 minutes, turning occasionally until they are golden brown and crispy.
- While the chips are frying, fill a separate saucepan with water and bring it to a gentle simmer over medium heat. Carefully crack the eggs into a bowl, ensuring not to break the yolks.
- Once the water is simmering, create a gentle whirlpool by stirring the water with a spoon. Slowly slide the eggs into the center of the whirlpool. This will help keep the egg whites together. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
- As the eggs are poaching, check the chips. Once they are golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Season the chips with salt to taste.
- When the eggs are cooked to your liking, use a slotted spoon to remove them from the water. Gently shake off any excess water and place them on a plate lined with a paper towel to absorb moisture.
- To serve, place a generous portion of chips on each plate. Top with two poached eggs, and season the eggs with a pinch of salt. Enjoy your Egg and Chips, a classic British dish!
Tips
- Potato Selection: Choose starchy potatoes like Russet or Maris Piper for the crispiest chips.
- Oil Temperature: Maintain oil at around 350-375°F (175-190°C) for perfectly crispy chips.
- Egg Poaching Hack: Add a splash of vinegar to the simmering water to help egg whites coagulate more quickly.
- Avoid Soggy Chips: Pat potato chips completely dry before frying to ensure maximum crispiness.
- Seasoning Tip: Try adding herbs like parsley or paprika for extra flavor.
- Drain Excess Oil: Always use paper towels to remove excess oil from chips for a lighter texture.
- Timing is Key: Start frying chips first, then time your egg poaching to ensure everything is hot and fresh when served.
Nutrition Facts
Calories: 740kcal
Carbohydrates: 109g
Protein: 24g
Fat: 24g
Saturated Fat: g
Cholesterol: 360mg
