Tuesday, 27 October 2015

Perfect Poached eggs

Serves 4


  • 4 farm-fresh eggs
  • 15 ml white grape vinegar

Pour about 6 cm of water into a large pan and bring to a soft boil. Reduce the heat a little to prevent the water from boiling rapidly as this will cause the whites to detach from the yolks while poaching too fast and becoming rubbery. Now add the vinegar, which will help set the whites more easily.

Crack an egg into a cup. Hold the cup near the surface of the water and gently drop the egg into the water. With a spoon, nudge the egg white closer to the yolk to help the white adhere better to the yolk. Quickly continue doing the same with the rest of the eggs. In between additions, gently spoon some of the simmering liquid over the eggs to cook the tops evenly.

Poach the eggs according to your own taste: about 3 minutes for a soft yolk and up to 5 minutes for a firm yolk.

Remove the cooked eggs with a slotted spoon and dab the bottom of the spoon with kitchen paper before sliding the eggs onto a plate. If the eggs have any straggly white bits around them, use kitchen scissors to snip them off then serve at once.

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