Perfectly poached eggs

poached egg
  • Serves: 1
  • Prep: 5mins
  • Cook: 5mins

Uncover the secret to perfectly delicious poached eggs with this popular and flavourful classic recipe. Tuck into a smooth and runny egg inside a warm buttered bagel with Hollandaise sauce and mouth-watering slices of smoky bacon.  

 

Ingredients

  • 1 large British Lion egg
  • Water for boiling
  • Pinch of salt
  • Dash of vinegar

Method

  1. Use a deep, large pan to poach an egg. Fill it with plenty of water and add a pinch of salt and a dash of white wine vinegar. This will help set the egg.
  2. Bring the water to the boil and use a slotted spoon to create a whirlpool in the water. Crack the egg into the middle of the whirlpool. You may want to crack it into a ramekin first – using a separate vessel helps the egg keep its shape.
  3. Let the egg set for 3-5 minutes depending on how runny you want it. You can use a slotted spoon to take it out and lightly squeeze it to test. Crack the egg onto a plate and then tip it into the water. Time as follows:
  • 3 minutes for a completely runny yolk
  • 4 minutes for a slightly set yolk with a
  • runny middle
  • 5 minutes for a firm yolk

4. Remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain.

Young cook's tip: Serve on a warm buttered muffin, toast or bagel. Add spinach and hollandaise sauce for Eggs Florentine, or ham or bacon and hollandaise to make Eggs Benedict - both great brunch recipes!

Nutritional information, per serving:
Calories Protein Fat Saturates Salt
78 7.5g 5.0g 1.5g 0.7g

Click on the stars to rate this recipe:

3.8 / 5 rating (54 votes)

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