Poached eggs make a great healthy addition to your breakfast, but they can be so hard to get right!
Here’s our tested and reliable method to making the perfect poached eggs. Serve them with on top of your favourite multigrain bread and top with some cracked pepper and a small pinch of salt. To get in your added veges, you can also add some grilled tomatoes or asparagus on the side. Yum!
Prep: 5 mins
Cook: 3 mins
Ready In: 8 mins
1 large egg (the larger the better)
Fill a deep frying pan or saucepan with water and bring to the boil over a moderate heat (halfway on the dial; if the boiling is too intense, it may break your egg apart!)
Drop a small splash of white vinegar into the water. Not too much or your egg will taste vinegary! This makes the whites firm up faster which will help prevent your egg from breaking apart.
Take a spoon and swirl it around the pan to create a whirlpool in the centre. Crack your egg and slip it gently (don’t drop it from high) into the centre of the whirlpool.
Set a timer for 3 minutes, this will make your egg firm on the outside but nice and runny on the inside. Remove from the water with a slotted spoon to drain off.
If you need to make more, you can drop your perfect poached eggs into a bowl of cold water so they stop cooking, then refresh them back in the hot water for 10 seconds or so before serving up.
Photo / Flickr – Gordon Flood