Thursday, 11 August 2011

How To - Poached Eggs

Perfectly soft poached eggs are the holy grail of the Sunday breakfast, and not as elusive as many people think.  Just follow these simple steps to impress your friends and family but be warned, you'll have people knocking on your door around breakfast time every Sunday.

What you'll need:
  • A large saucepan with lid
  • A slotted spoon
  • Water
  • 1/2 - 1 cup white or malt vinegar
  • Eggs
Step 1 - 3/4 fill the pot with water, add vinegar and bring to boil with lid on.
Step 2 - Remove lid, reduce heat to medium-low and wait until water reaches a consistent slow simmer. You want a slow but steady stream of bubbles rising to the top and gently breaking on the surface.  
Step 3 - Create a whirlpool by running the spoon around the sides of the pot.  Crack egg directly into centre of whirlpool. Do not drop the egg from a height, ensure you open the egg close to the water.
Step 4 - Cook the egg for 2-3 minutes, then remove from water with slotted spoon and serve immediately.   

More than one egg can be poached in the pot at once, but do not add more than 3 or 4 as the water temperature will fall too low and cease to simmer.  If adding multiple eggs, do so in quick succession to avoid removing an uncooked egg while overcooking another. 

Pictured here with Balsamic Mushrooms w Haloumi

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