Poached eggs

Take a fresh egg (room temperature) and break it into a small shallow bowl. Bring a saucepan of water to the boil, add some salt and a tablespoon of white vinegar or lemon juice.

When the water is just boiling, lower the bowl to touch the water and gently plop in the egg. Immediately lower the heat to a popping simmer. Depending on how you like them and once the white has set, test by lifting the egg with a slotted spoon and prodding the yoke from time to time. Drain briefly on a folded paper towel.

If you are making lots, have to hand a bowl of cold water. When the white is just set, remove the egg and put it on hold in the cold water. When ready to go, put all the eggs back in fresh simmering water and carry on.

*If the eggs are not fresh, the yolk will separate from the white when you try and poach it. A day old egg is best.

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