The question on so many lips: How do I make the perfect poached egg? Well, it’s really quite simple! I’ve been told of many different ways that people poach their eggs; dropping an egg into swirling boiling water, using a side plate to slide the egg into simmering water, putting an egg in clingfilm(!) and none of these have worked for me… but I have found a fool-proof way to make awesome poached eggs.
I cannot stress enough that your eggs should be fresh. Not necessarily “farm fresh”, but fresh from the supermarket. If you decide with only two days before the use by date that you fancy a poached egg, likelihood is that it’s not going to hold its shape no matter the method you use to poach them.
I often have poached eggs for breakfast, served with a slice of smoked salmon and fresh dill, or with a slice of wholemeal toast and wilted spinach. A great breakfast for a clean and healthy diet, which keeps hunger at bay until lunchtime.
2 tbsp white wine vinegar
Boil the kettle and put a frying pan on a high heat.
Fill the pan with boiling water from the kettle and add 2 tbsp of white wine vinegar.
Using a slotted spoon, add the eggs to the boiling water still in the shells and remove after 20 seconds.
Turn down the heat to low and immediately crack each egg into the water and leave them to poach for 2 minutes.
Remove with a slotted spoon and serve.