OK, so this may be the greatest thing I have ever blogged about. After much experimentation, I have finally found the formula to making the perfect poached egg, every time. And I am more than willing to share the love. In fact, I think it is my right to.
Poached eggs, are to me, the holy grail of breakfast and brunch components. And whilst I think about it, who doesn’t just love the surprise of getting a good poached egg on their supper plate too. Hurrah to all the niçoise salads that have left restaurant kitchens with a poached egg on top. And a high five to all the risottos, fish dishes and pretty much anything else that is accompanied by these little pockets of gooey deliciousness.
But God knows, making that perfect poached egg is not as simple as it seems. I have tried every way you can imagine, and whilst many of them work, they don’t seem to work consistently.
And some of them can really be quite stressful. For example, my longest standing method has been the swirl and drop. But there is always the worry about swirling too fast, or too slow, and you can only really do one at a time which makes catering for two or more people pretty hectic.
So without further ado, here is what has to me been a revelation.
The first and most important poached egg rule: FRESH eggs.
Have you ever been in the situation when you drop the egg in the water, and the white just disintegrates? Put quite simply, your egg is not fresh enough. That’s not to say it’s a bad egg. It’ll be probably be great for scrambled, fried or boiled eggs; it’s just not a poacher.
So on a Saturday morning, if you fancy a poached egg, get yourself down to the shop and get some new ones. Or if you are really lucky, you can pop down to the bottom of your garden and go direct to the producer!
Still warm, and ready to be poached!
First up you want to crack your lovely fresh egg into a ramekin or little bowl. This makes putting it in the water much easier than cracking straight in.
Get a big pan filled with water, add a dash of vinegar and put it on a high heat until it comes to a boil. You want it to be bubbling when you put your egg in. Lower your ramekin so it is close to the water and gently slide your egg in.
If you are cooking more than one egg, quickly crack your next egg into the ramekin and slide that one in too. Repeat until you have all the eggs in the water.
Reduce the heat so it is a gentle simmer.
Depending on the size of your eggs, they should about two minutes. Remove gently from the water with a slotted spoon. And that’s it.
Or one of my favourites, loaded on top of smoked salmon and avocado if you want a little treat.
Mmmmmm! Serve with never ending pots of tea, and share with friends.
Am I teaching my Granny to suck eggs? Did you crack this years ago?!