4 steps to perfect poached eggs
Poached eggs… 90% of my diet and nemesis to some, but once you crack the technique (if you’ll excuse the pun) you will never look back.
My method for poached eggs is probably the most requested over on my Instagram page and it’s actually so simple that I don’t use any cling film/gadgets or even make a whirlpool in the water.
All you need is white wine vinegar and salt and you’ll have perfect eggs every time, pinky promise.
Here’s my method in just 4 simple steps:
Bring a medium saucepan of water to the boil.
Once the water is boiling, add a drop of white wine vinegar and a pinch of salt. The water should foam/bubble.
Crack in your egg/s then turn the heat down so the water is simmering. Cook for exactly 4 minutes.
Carefully remove the egg/s from the water with a slotted spoon, then place on some kitchen roll before serving to absorb any extra water.
That’s it! The vinegar and salt create tiny bubbles which help to bring the white up around the yolk, which is why you don’t need to stir/create a whirlpool.
Give it a go and enjoy your perfect poachies. Don’t forget to tag me on Instagram, you know I love a bit of yolk ;).