Poached eggs are a great way to transform a simple ingredient into something much more exciting and luxurious (plus, they’re so easy to do once you know how!) Read below to find out how to poach the perfect egg.
DIRECTIONS
1. In a shallow pan, heat 2-3 inches water over medium until bubbles cover the bottom and sides of pan. Put a few drops of vinegar into the water too.
2. Crack each large egg into a separate small bowl (make sure you don’t use eggs with broken yolks!)
3. When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
4. Cook eggs, undisturbed, for 3-4 minutes until white is just set and yolk is still runny. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
5. Using a slotted spoon, remove the eggs from water. If using the eggs immediately, blot the bottom of the spoon (whilst the eggs are still on the spoon!) on a paper towel to remove excess water before serving.
TIP: If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape.
