Perfect Poached Eggs
May 20, 2015
Poaching eggs can be hit or miss so don’t expect to get it on your first go.
- Prep: 10 mins
- Cook: 5 mins
1Have your fresh eggs at room temperature. If they’ve been in the fridge you need to “condition” them. This means putting them in a bowl of hot water (not boiling) for 5 minutes to warm them up.
2Next, fill a saucepan with with water (about 8cm high) and bring it to the boil. Add about 1 teaspoon of white vinegar.
3Once the water has reached a rolling boil, turn it right down to low so there are barely perceptible bubbles bubbling to the surface. Take a spoon and stir the water in a circle to form a whirlpool. Have an egg ready next to you.
4Gently crack the eggshell and open the egg into the middle of the whirlpool.
5The whirlpool vortex will spin the egg into a delicate coddled shape. The addition of the egg will bring the water temperature down so you have to turn the heat up very slightly but not so the water bubbles.
6Poach the egg for about 3 minutes.
7Use a slotted spoon to transfer the egg to a bowl of cool water while you cook the other eggs (if you are cooking more than one).
8Hold the submerged egg in one hand, keeping it in the cool water and then use your fingers or a pair of scissors to gently pull or cut off any straggly bits of egg white.
9Just before serving you can dunk the poached eggs back into the saucepan of hot water to heat them up and then drain them on a kitchen paper towel.
10Serve the poached egg on a slice of buttered toast with sea salt and freshly ground black pepper.