How To Perfectly Poach An Egg
- Fill a deep frying pan with about 2 inches of cold water and bring to a simmer(I have used saucepans and don't find them nearly as effective, so stick with a deep frying pan if you have one in the kitchen).
- Once your water has reached a simmer, add a dash of white vinegar (this helps the egg to bind together nicely but you can do without it if you have fresh eggs).
- You must use fresh free range eggs if you can because fresh eggs make the world of difference when poaching an egg, so much easier and of course tastier.
- Once the water is at a simmering boil, give it a light stir and crack your eggs directly into the water or alternatively you can crack them into a saucer first and then drop them into the water if you find that easier.
- Once your eggs are in, lower the heat and poach your eggs for for approximately 3 minutes (it can be longer depending on the size of your eggs). This should give your a firm white and a runny inside.
- Remove the eggs from the water with a slotted spoon so the water can drain and they are ready to serve!