This recipe is taken almost straight from my dependable copy of Madhur Jaffrey's World Vegetarian but with the substitution of a little toasted sesame oil for added flavour (if you don't have toasted sesame oil, please do get some and give it a try). I can't ordinarily be bothered with poached eggs as it seems such a trial to make perfect ones, but this recipe pleasantly included an easy fail-safe method for poaching eggs that, even if they look rather a bit more like fried eggs than picture-perfect poached ones, hold together and are just as good in every way.
Korean-style poached eggs
1 green onion, thinly sliced, both white and green parts
4 large eggs
2 tablespoons tamari sauce
1 1/2 tablespoons sesame oil
1/2 tablespoon toasted sesame oil
1/2 teaspoon sugar
Place the sliced green onions in a bowl of ice water and refrigerate for at least 30 minutes before making the poached eggs. Drain and place on a clean dish towel. Bring the ends of the cloth together and twist to wring out the extra moisture. This method gives the green onions a nice crunch.
Add 3/4-inch of water to a low simmer over medium heat in a 9- or 10-inch no-stick frying pan. Crack the eggs into small glasses or bowls. Slide the eggs into the pan when the water is at a simmer so that the eggs sit side by side. Simmer gently until the whites are just set. Turn off the heat and cover loosely with a lid. Allow the eggs to continue cooking until the yolks are set to your liking. Separate the eggs and remove from the pan onto a plate with a slotted spatula.
Meanwhile, whisk together the tamari sauce, sesame oil, toasted sesame oil and sugar. Remember to mix well again just before serving.
Arrange the poached eggs on plates and sprinkle with some of the sauce. Scatter green onions over top and serve.