Perfect Poached Eggs
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Perfect Poached Eggs
Ingredients
Free range eggs
White vinegar
Water
Salt and pepper
Method
There’s really not much to poaching the perfect egg, but there are a couple of tips that'll help you achieve that perfect tear drop poachie.
Firstly - you want to choose the deepest pot you own and if you’re someone who poaches eggs all the time, go out and buy yourself a super deep pot. This will allow the egg to free fall when you crack it in the pot, which will allow it to come together into that perfect tear drop.
Next, fill your pot up to the top with hot water and put it over the stove on a high heat. As the water is coming to the boil you want to start to pour in your white vinegar. How much vinegar? It’ll depend on the size of your pot, so you want to keep adding vinegar, until you can JUST start to taste it in the water.
Once the water has come up to the boil, you want to reduce the heat so that it’s at a rolling boil. Which is higher than a simmer and lower than a rapid boil.
Next it’s time to crack your eggs in. If you’ve found a good size pot, you should be able to crack in roughly 6 at a time. Poach the eggs for about three minutes, but again, I do this all by feel. You want the white to be set on the outside and yolk to be nice and runny on the inside.
Drain the eggs onto paper towel and season them with salt and pepper as soon as they come out.
Recipe by Andy Allen
