How To: Poached Eggs

Poaching eggs is intimidating for a lot of cooks. It has taken me a long time and many ruined eggs to get the technique down and be able to knock out perfect runny poached eggs every time. Here is my way of poaching eggs:

 

1. Fill a saucepan about half way with water.
2. Add a tablespoon of vinegar to the water. This is essential as it keeps the egg white together and stops it from becoming a soggy mess. Do not season the water as this makes the egg whites break apart and become stringy.
3. Bring the water to the boil and then turn it all the way down so it is still very hot but not boiling. You want a gentle simmer. 
4. Crack your egg into a small bowl or ramekin to make pouring the egg into the water quick and smooth. 
5. When you are ready to poach your eggs stir your water in a clockwise direction to create a whirlpool in the middle of the pan.
6. Pour the egg in that whirlpool and it will keep the egg white wrapped around the yolk. 
7. Cook for 4 minutes for a runny yolk.
8. Remove with a slotted spoon and place on a cloth or paper towel. This will soak up the excess water. 

 

Follow these simple tips and with a bit of practice you should be able to make perfect poached eggs every time.