How To: Egg Poaching March 15, 2016
Poaching an egg. Let’s face it folks, there’s a science to it! No matter how hard I tried before, my eggs would always end up mushy, soggy, or broken and spread out all over the water in the pot. All you want is a delicious light and fluffy cloud to munch on and instead you get goop.
Is there a secret to it? Of course there is! Just like every cooking trick worth mastering, poaching an egg is complicated but quickly becomes second nature with practice. Follow these simple steps and enjoy the DELICIOUS results.
- Put a pot of water on and allow it to boil
- Add vinegar to the pot
- Crack eggs individually into a small bowl and pick out any shells
- Gently start a whirlpool in the water to help the egg white wrap around the yolk
- Slowly drop the egg into the water and leave to cook for three minutes
- Remove with a slotted spoon, cutting off any wispy edges as you pull it out
- Set on a paper towel to absorb excess water
Don’t forget to make sure your eggs are fresh for the perfect result! Add to toast with a slice of tomato and avocado, a little salt and pepper, and enjoy a satisfying and healthy breakfast.