How to poach eggs

For such a seemingly simple dish, perfect poached eggs can be a tricky one to master.
 
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.

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