the perfect poached egg.
Updated: Feb 23
What better way to say 'I've got my s**t together' than to eat poached egg for breakfast.
The below method has been used to serve hundreds of guests at a B&B I worked at as a teenager. It may not be the most professional but I never had any complaints.
you will need:
White wine vinegar (optional)
A utensil for stirring e.g. a wooden spoon or spatula
Boil enough water in the kettle to fill your pan 3/4 of the way up.
Pour the boiling water into the pan and turn the heat up to high.
Crack the egg into a bowl.
Once the water is bubbling, use the handle of a wooden spoon or spatula to 'mix' the water for at least a minute or until a whirlpool starts forming in the water.
Put the bowl close to the middle of the whirlpool and drop the egg in. It should start spinning with the water.
Add a splash of white wine vinegar to the water. This simply helps the egg bind to the yolk and does not affect the flavour. Skip this step if you don't have access to vinegar.
Keep the pan on a high heat as the egg cooks but turn it down slightly if it's bubbling excessively.
Once the egg is completely white and has formed a ball shape (should take about 3 minutes), use a holed spoon or ladle to scoop out the egg. It may need patting down with some kitchen roll to soak up some of the water.
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