For years I struggled to cook the perfect poached egg. Until today.
I think I’ve finally cracked it! I’ve watched many Saturday morning cooking shows and Youtube videos until I managed a half decent poached egg with a runny centre encased in a firm, non-rubbery white jacket. Perfect for a leisurely Eggs Benedict!
In cooking, the term ‘poaching’ refers to when something is cooked in simmering liquid. You can cook many things by using the poaching method: chicken, vegetables, eggs and even fruit (think poached pears). It is simply cooking something very gently to keep the integrity of the dish.
Absolutely! With the absence of added fat (like butter and oil), poached eggs are very healthy. It contains a tonne of nutrients like protein, vitamins, minerals, iron and omega 3 fats. Some class eggs as the healthiest food on the planet.
Any which way you fancy! I love poached eggs with salad, on toast or as part of a simple dinner like Bibimbap.
My most favourite way to eat a poached egg is on fresh white bread with lashings of butter!
Start by filling a deep saucepan 3/4 full of water. Put the lid on and switch the hob on.
Whilst the water is heating up, crack open an egg (at room temperature) into a small silicone bowl (I use my measuring cup).
Put salt in the water along with a tablespoon of white wine vinegar (this helps the egg white to stabilise).
When the water comes to a simmer (very small bubbles form), give it a stir to create a whirlpool.
Switch off the hob.
Slide the egg gently into the centre of the slowing whirlpool and put the lid on.
Wait 2-3 minutes until the whites have set before using a slotted spoon to gently lift the egg out of the water and placing it on a plate to let the excess water drain off.