The Perfect Recipe For Poached Eggs

  • Tandy 

I am really spoilt with kitchen gadgets galore and so I seldom bother to make anything other than boiled eggs. I have an egg boiler and all you do is prick the egg, add the water, cover, switch it on and hey presto, with the ringing of a bell, boiled eggs. Some weekends scrambled eggs will feature on my breakfast table, and if Dave is cooking, omelette’s are on order. But, I braved up and decided to make poached eggs for supper after a glass of wine. Now, I am not sure if the wine helped, but the concentration I was forced to use to get this right must have helped a bit. I tried again a few mornings later and I did not get the same perfect result. Now, I do not advocate having a drink to improve your cooking, but with poached eggs, I might always follow Floyd’s rule of a glass of wine when cooking.

Poached Eggs

Poached Eggs

Poached Eggs
 
Ingredients
  • fresh eggs at room temperature
  • 5mls vinegar
Instructions
  1. put a pan of water onto boil
  2. add the vinegar
  3. crack each egg into a small bowl
  4. stir the water to create a vortex
  5. gently slide an egg at a time into the water, stirring between each addition
  6. the eggs are done as soon as the white is set but the yolk must still be soft
  7. (time about 2min 30s, or if you take your eggs straight from the fridge, you will need 3 minutes)
  8. refresh in cold water and drain before serving
Notes
fresh eggs will yield the best results

 

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0 thoughts on “The Perfect Recipe For Poached Eggs”

  1. Those poached eggs look superb! I would cringe every time someone asked for poached eggs for breakfast in the cafè..scrambled was always my forte!

  2. I have a nifty microwave poacher that works very well. (Trying to summon the energy for the Le Creuset challenge, hopefully I get it done in time.)

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