Wineshark Cooking Class - Poached Egg with Potato Salad

Ingredients (for 4):

• Potato - 12 oz
• Bacon - 4 strips
• Walnut - 2 oz
• Onion shredded - 4 oz
• Corn starch - 1 tbsp
• Lettuce - 4 sheets
• Mayonnaise - 2 oz
• Capers - 16 
• Salt - 1/2 tsp
• Egg - 4
• Vinegar - 1 tsp

Procedures:

1. Wash the potatoes to remove the sand and dirt, then put in a pot, with water fully covering the potatoes and bring to boiling. Continue to cook for 15 minutes and turn off the heat and cover with lid to simmer for another 5 minutes.

2. Remove the potatoes and let it cool down, then peel off the skin and cut into dices.

3. Shred the onion and then sprinkle with corn starch.

4. Deep fry the onion. Remove and place on kitchen paper to absorb the extra oil.

5. Cut the bacon into small pieces.

6. Deep fry the bacon until fragrant, then remove and place on kitchen paper.

7. Bake the walnut to fragrant.

8. Mix the potatoes, walnut, bacon, capers and mayonnaise together. Season with salt.

9. Put the lettuce on the plate, then add the potato salad on top.

10. Heat a pot of water and add vinegar. Bring it to boiling.

11. Swirl the water to form a vortex, then pour the egg in to poach.

12. Remove the poached egg and place on top of the potato salad, then sprinkle the deep-fried onion on top.