Servings
1
Ready In:
3-4 mins
Good For:
Breakfast, Lunch, Dinner
Ingredients
-
2 eggs
- 30-40 ml white vinegar
- 1.5 lit boiling water
- seasoning
Step by Step Instructions
Step 1
There are a few tricks when poaching an egg but when followed can produce the most rounded, perfectly formed runny yolked gems,
Use a tall pot so the eggs have a chance to form when falling through the water column. Don’t use salt, but season the eggs after cooking.
Step 2
Add enough white vinegar that once tasted the water tastes slightly vinegary but not strong. I always cook my vinegary water for 20 mins before cooking the eggs.
Step 3
Break the eggs into a cup or container first before placing them into the water. Have the water simmering lightly, stir to form a light vortex, gently pour the egg into the water but don’t drop it in. Add both eggs and lower the heat to medium.
Step 4
Don’t boil the water when the eggs are cooking. Depending on egg size, they’ll take between 3-4 mins to cook with a soft centre. Remove eggs with a slotted spoon onto a paper towel. Season with salt and pepper.
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