How To Poach The Perfect Egg
Poaching an egg can be a quick and healthy breakfast choice - but only if you know how to do it!
We have prepared a step by step guide for you to make great eggs, without any hassle or guesswork in the kitchen.
- TIP: Make sure you have everything ready before you start cooking - timing is key to great poached eggs.
- Choosing your pan - The ideal pan for poached eggs is shallow and wide, with a capacity of at least 1.5L of water.
- Add the water (the pan should be about two-thirds full) and vinegar, and bring to a gentle boil. If you do not like vinegar it is not essential to add, however it will help coagulate the egg white and improve the appearance.
- TIP: To remove any vinegar taste from the eggs, plunge your poached egg into a pan of hot salted water after cooking. This removes the taste and seasons your eggs.
- Choose your eggs. Fresh eggs are better to poach as the white is thicker. This helps in the coagulation process.
- TIP: Take your time. Only poach one egg at a time as more than one in the pan risks merging into other eggs whilst cooking.
- Crack the egg into a small dish (for example a ramekin or soup ladle). Take care whilst doing this to ensure the structure of the egg is maintained.
- Turn the temperature down to a very gentle simmer. The water should be between 70-80C.
- Create a gentle whirlpool in the water with a slotted spoon, by stirring in one direction.
- Very carefully pour your egg into the centre of the whirlpool. Cook for 3-5 minutes depending on your preference. The egg is cooked once the whites are opaque and have set, and the yolk has begun to thicken.
- Remove the cooked egg from the water with a slotted spoon. Drain on a dry cloth or paper towel and transfer to your plate as quickly as possible.
- TIP: If your edges are not perfect you can simply trim them with kitchen shears.
Serve and enjoy!