Poached eggs! The crème de la crème of eggs. Light, elegant and goes with pretty much everything. But how do you actually make a good quality poached egg?
Did you ever fancy a poached egg on toast or a poached egg atop your salad only for it to either pop, look disgusting or just too overcooked? If you have, then try out my personal method which pretty much guarantees a beautiful egg every time. I also want to just point out that the fresher your eggs are the better they come out.
1) Boil a full kettle of water.
2) Pour it into a small sauce pan until it is about 2/3 full and turn on to medium heat until water is lightly simmering.
- Make sure the water is not boiling/bubbling rapidly or your eggs will get destroyed when you put them in.
3) Pour a cap of vinegar into the water and allow it to defuse into the water.
- Can be any type of vinegar you have lying around your kitchen. The vinegar helps keep the whites together when you place it into the water.
4) Break an egg into the sauce pan and let it sit in the water to cook.
- You can use a spoon to carefully keep the egg whites together while it cooks.
- If you are not confident with breaking an egg directly into the sauce pan, you can break it into a cup or small bowl first then pour it in.
5) Depending on how runny you like your egg, you can cook it between 1 and 3 minutes.
6) Once you are happy with how well done your egg is, carefully lift it out with a slotted spoon and let it drain.
- If you don’t have a slotted spoon, you can carefully take it out and gently place it on some kitchen towels on a plate to drain a little before serving it. Just be careful of popping it when you take it off the kitchen towel.
- Just be gentle with them, they’re delicate X3
7) Place it on whatever you fancy, such as some toast or a salad, serve and enjoy!