How to Poach an Egg
Simple and nutritious poached eggs - with no frying required they are a super healthy and delicious way to add some class to your breakfast or lunch.
You might think you know how to poach an egg but if you have ever just tried to "wing it", like I did, you will know that this is a potentially disastrous idea. I was heartbroken when I attempted it for the first time and ended up with wet and hard pieces of egg! So, here is my recipe for perfect poached eggs - every time!
- Large saucepan
- Measuring cup or ramekin
- Slotted spoon
- White vinegar
- Fresh eggs
- Bring a large saucepan of water to boil and lower to a gentle simmer - do not add salt to make it boil faster. I repeat DO NOT ADD SALT!
- Pour in a glug of vinegar
- Crack an egg into your measuring cup/ramekin and then, with your slotted spoon start stirring the water in the saucepan until you form a whirlpool.
- Slide the egg into the water, right in the middle, making sure the yolk doesn't drop in first.
- Leave the egg spinning for about 2.5-3 minutes - a minute or two longer if you don't like super runny eggs.
- Remove the egg gently with a slotted spoon and drain on paper towel. Crack another egg and start again!
You may get a few wispy pieces of egg and foam which I skim off the top of the water.
I love to drizzle on some good quality extra virgin olive oil and sprinkle on salt and pepper.