How to poach eggs
Master the art of the perfectly poached egg. It’s easier than you may think.
Start by carefully cracking an egg into a small bowl. Bring a pot of water to a gentle simmer. Add 2 tablespoons of vinegar to the water, then using a large spoon, swirl the water in a circular pattern. Add the egg to the centre of the pot. Be careful not to let the water boil. Cook the egg for 3 minutes for a soft yolk and remove with a slotted spoon.
Line a small bowl with plastic wrap. Use your fist to make sure that the plastic reaches the very bottom of the bowl. Spray the plastic wrap well with oil spray. Crack an egg into the centre of the bowl, then bring up the sides of the plastic around the egg and tie a knot. Use a scissors to snip off any excess plastic. Add the plastic-wrapped egg to a pot of simmering water and cook for 3 minutes for soft yolks. Remove bag with a slotted spoon and unwrap to serve.
Use fresh eggs for poaching as the egg white will be at its thickest and produce a good shape
Vinegar helps the egg white cook faster and stops it spreading in the water
Do not stir the water once the egg is cooking
Try adding a little olive oil, herbs and spices to the plastic wrap when using the cheat’s method for extra flavour.
Always store eggs in the carton in the fridge. The carton will prevent the flavours of other foods penetrating the porous shells and affecting the taste of the eggs.