I hate to blow my own trumpet, but my poached eggs are actually legendary, (Among my close friends and family, so about 5 people that I may have possibly cooked a poached egg for!)
I actually broke up with an ex-boyfriend once when I was younger and literally the first thing he said was …” but Does that and you’re never going to cook me poached eggs again? “
It’s taken years of perfecting and trying all the different ways. but it actually is a lot simpler than a lot of people make out.
Better than any fancy nancy super-duper all frill eggs poacher you’ll get from Egg poachers R-us!
My trick is to use a small frying pan rather than a saucepan to start.
Fill it with water around an inch from the top, Basically want it to be a full as you can without it spilling over when it’s boiling and the eggs are in this helps to cook the top of the egg.
Get the water boiling ferociously, add a little vinegar ( apple cider vinegar has a really nice taste ) and a pinch of salt!
The next tip is to drop the eggs in as close to the water as possible without burning your fingers. After a bit of practise you will be able to judge this accurately, but if you need to at first drop the egg into a small mug with a handle, without breaking the yolk and slowly tip it into the water to get it as close as possible.
Let the egg boil in the water for around 3 minutes for a soft yolk depending on the size of the egg,
To check if its ready lift the egg out of the water a little with a spatuala or slotted spoon works well so the egg doesn’t slide off the spatula and break. – (Absolutely heartbreaking. It’s ok to have a little cry if this happens!)
So lift the egg a little and poke the white of the egg really gently with a blunt knife or spoon next to the yolk to see if it wobbles. If it does pop it back in for a minute. If it’s firm your good to go.
Move the foam that accumulates at the top to one side and scoop the egg out
Serve on some Seeded bread top with a pinch of black pepper.