A perfect poached egg really is a true culinary delight, and they’re much easier than you think to make at home. Forget about silicone poach pods and fiddly clingfilm bags, all you need is a pan of simmering water a bit of white wine vinegar!
I prefer to poach eggs one at a time as they seem to hold their shape better. If you’re poaching several eggs, you can immerse the first poached egg in ice cold water to stop the cooking process while you cook the next ones. To re-heat an egg, simply place it back in the simmering water for about 30 seconds.
3 top tips for perfect poached eggs
- The eggs must be as fresh as possible
- The water needs to be gently simmering, not boiling!
- Crack the eggs into a shallow mug first
- Fresh free range eggs
- White wine vinegar
- Bring a deep pan of water to a gentle simmer then add half a cap full of white wine vinegar
- Crack the egg into a shallow mug
- Create a whirlpool in the centre of the pan by repeatedly swirling the water with a slotted spoon, then stop swirling and quickly but carefully pour the egg into the centre of the whirlpool. The egg white should wrap around the yolk in a neat oval shape.
- Poach the egg in the simmering water for 2.5 to 3 minutes for a runny yolk, then remove with a slotted spoon (It’s best to undercook them slightly if you’re reheating). Pat dry and serve immediately, or plunge into ice cold water if you’re poaching several eggs.