How to Poach the Perfect Egg was the first thing my mother every taught me. 60 years later, I’m still doing the same thing. As the saying goes, “if is isn’t broken, don’t fix it”. This simple recipe turns two large free range eggs into perfectly soft poached eggs. The eggs have firm white but runny yolks. Serve on hot toast with sun-dried tomatoes for my favourite. Alternatively try Eggs Blackstone, Eggs Benedict and Smoked Haddock on Toasted Cheese.
Serve as part of a main dish for breakfast and brunch or as part of many brilliant recipes .
Poach the Perfect Egg
Everybody loves poached egg that's firm on the outside but with a runny yolk perfect for dunking soldiers.
Equipment
- 1 Saucepan
- 1 slotted spoon
Ingredients
- 2 large eggs free range
Instructions
- Fill a wide pan with water and bring to the boil. Allow to calm slightly to a simmer.
- Maintain a gentle simmer over a medium heat and season with a pinch of sea salt.
- Crack a large free range egg into a clean cup.2 large eggs
- Stir the water with a spoon and gently pour the egg into the water in one movement. Make sure the water is only simmering.
- The egg will begin to cook immediately. A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes.
- Carefully remove your egg from the pan with a slotted spoon (to drain the water) and give it a gentle prod with a teaspoon to see if it is cooked enough. If it feels too soft, put it back in the pan and give it a minute or so more to firm up.
- When your egg is ready, remove it with the slotted spoon and place it on some kitchen paper to dry off. Use eggs at room temperature as taking them direct from the fridge can literally shock them.
- Enjoy
Tried this recipe?Let us know how it was!
Leave a Reply