Perfect Poached Eggs

Preparation time : 10 minutes


Poached eggs are easy once you know how.

Cooking Directions

• Cook 1 or 2 eggs per person.
• Fill a saucepan or deep frying pan with about 5 - 10cm of water and add a splash of white vinegar (helps the egg keep it's shape).
• Bring the water to a gentle simmer.
• One at a time, break the eggs into a saucer or shallow cup and slide the egg into the water.
• As soon as the water starts simmering again, turn off the heat and cover the saucepan with a lid.
• Stand for about 2 minutes, or until the white is firm.  If you like a firm yolk rather than a runny yolk, leave for about 5 minutes.
• Lift the eggs our of the water with a slotted spoon.  Drain well and pat dry with a paper towel.
• Serve on wholegrain toast with freshly ground black pepper.

Tips

For best results use fresh eggs as older eggs have too much water content.

Use eggs that are at room temperature.  Eggs that come straight from the fridge are too cold and are more likely to spread in the water before holding their shape.  If you keep your eggs in the fridge, try placing them in warm water for a few minutes before you use them.