How to make the perfect poached egg
- thelarde3
- Sep 14, 2015
- 1 min read
Perfect poached eggs are one of life's simple pleasures and easier than you think to get right. Here are my tips for making the perfect poached egg:
Start with a fresh, free range egg direct from the farm (if the egg is old it will dissolve leaving you with just the yolk).
Use a small pan to create a vortex.
Add a drop of vinegar to help keep the egg white drifting.
When the starts to boil, tip the egg into the water, white first.
Keep the water boiling at a light simmer. It should bubble around the egg to cook and shape the outside but turn it down if it begins to boil too rapidly.
For a soft poached egg, cook for about 3–4 minutes,
Lift out with a slotted spoon and hover over a tea-towel or cloth to get rid of any water trapped in the white – you don’t want your toast to get soggy.
Serve on a piece of sourdough toast with farm-fresh butter and a sprinkling of sea salt and freshly ground black pepper. Enjoy!
Sonja x
