perfectly poached egg
Paul Merrett says: “Here are my tips on poaching - however, it’s really just a case of practice.”
Method
- Put a pan of water on to boil. The pan should be high sided and filled to the top.
- As the water begins to simmer add a good splash of vinegar (malt, white, red wine or whatever vinegar you have). The vinegar will aid coagulation. The water should be no more than barely simmering.
- Stick a spoon in the water and give it a whirl. This whoosh of water will help the eggs into a pleasing shape. Now crack in the eggs, one at a time. Do this as gently as possible and as close to the water as possible.
- The eggs should whirl around a bit and you will see them start to set.
- Give each egg a good 3 minutes before gently lifting them to the water’s surface with a slotted spoon and giving them a prod. They should feel firm on the outside and a little squishy towards the middle.
- Lift out each egg and plunge into iced water. This will stop the cooking process.
- The eggs can be stored in the water, in a fridge for up to 24 hours before using.
- To re-heat simply plunge the eggs back into simmering water for 2 minutes.