What to do
Despite poaching being a more delicate way of cooking an egg compared to boiling, it is pretty simple to do.
First of all, make sure the water is simmering, you don’t want it at boiling temperature before placing the eggs in. If you use cold eggs, this will help keep your timings and you’ll be on your way to getting a soft centre.
Next, crack the eggs and then slide them into the water.
The fresher the eggs the better, as the yolk is more in the centre and there is less liquid outside of the egg. This will help hold its shape more.
However, there is nothing wrong with older but still-in-date eggs. The only difference is there will be more stringing in the water from the egg white.
If you have an electric hob then remove the pot to let it cool down. This should be for 4 minutes so it can let it rest during that time. Meanwhile, if you have a gas stove then simply turn it off, cover it and let it rest too.
Step-by-step guide
Fill a medium saucepan 2/3 full with water, or 3 inches deep
You can swirl the water to help keep its oval shape but only really works for poaching a single egg. This is optional.
Bring the water to a simmer then add vinegar (opt for white wine vinegar or apple cider vinegar)
Reduce the heat until the water is no longer boiling or bubbling
Crack the eggs – Do it in clockwise order so you know which one to remove first.
Poach the eggs – once they’re in cover them with a lid, remove them from the heat and let them rest for 4 minutes.
Remove the eggs – do this with a slotted spoon and plate them.
How can I tell when the poached eggs are done?
The best way to tell they’re done is by setting a timer. It only takes four minutes off the heat.
Take a slotted spoon to remove them and they should be slightly wobbly. Then you’ll have the perfect poached eggs – soft in the middle and firm on the outside.
