Poaching an egg in this traditional way may seem daunting and we’ve all been there before, attempted it and ended up with egg whites everywhere except where they’re supposed to be. Well, with a little guidance and know-how we’re confident that can change and you’ll soon be on your way to being a master egg poacher!
Things you’ll need:
- Saucepan
- Water
- Vinegar
- Fresh eggs
- Slotted spoon
Preparing the water
The first important consideration when making poached eggs is ensuring that the water is at the right temperature. The water should be simmering, which is not the same as boiling; the easiest way to tell whether the water simmering is the bubbles, simmering should have about one or two bubbles reaching the water’s surface every second, compared to a boil which has lots of bubbles.
You’ll then want to make sure you add a small dash of vinegar to the water and make sure not to add any salt.
Preparing the egg
Ensure that the eggs you use are fresh otherwise the result won’t be as good as it can be. Next you’ll want to crack the egg into a ramekin dish so that you can easily tip the egg into the water.
The poaching
You’ll want to create a whirlpool effect in the water by stirring in a circular motion, then slowly tip the egg into the centre of the whirlpool and leave for 3 minutes.
Before serving
Use a slotted spoon to remove the egg from the boiling water and put onto kitchen paper to soak up the excess water and moisture to avoid making other food you’re serving it with soggy! It’s not essential, but for presentation purposes, if you wish you can trim the outside of the egg to remove any wispy bit.
Final touches
Serve with the rest of your meal and add seasoning to taste. Poached eggs go great with a variety of meals such as eggs benedict, salads or even just some toast!