How to poach an egg

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Egg, poaching, technique
  1. Fill a saucepan with water to a depth of about 5cm and bring to a boil over a high heat.
  2. Reduce the heat to a gentle simmer. Add one tablespoon of white vinegar to the water.
  3. Gently crack the egg into a small cup. This will help you ease the egg into the water. Use a spoon to stir the water around to form a miniature whirlpool in the centre of the pan.
  4. Carefully and smoothly lower the egg into the centre of the whirlpool and then tip it out into the water.
  5. Cook for four minutes for a firm white and a gooey but still runny yolk, or until cooked to your liking.
  6. Use a slotted spoon to remove the egg from the water. Pat the egg dry gently with kitchen paper. Season to taste with salt and pepper and serve immediately.

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