Makes 1 poached egg
1 large egg
1 tbsp vinegar
Salt and black pepper
- Fill a saucepan with about 5cm of water and bring to a boil.
- Once boiling, reduce the heat and let the water settle into a gentle simmer. You should see bubbles coming up to the surface, but it shouldn’t be rolling.
- Add the vinegar to the water. This isn’t strictly necessary, but it helps the egg white stay together and cook in a more compact shape.
- Carefully crack the egg into a saucer or ramekin.
- Use a slotted spoon to stir the water in a circle, forming a whirlpool in the centre.
- Very gently and carefully, slip the egg into the centre of the whirlpool. Make sure the water is at a bare simmer.
- Cook for 3-4 minutes for a firm white and a runny yolk, or until done to your liking.
- Use a slotted spoon to remove the egg from the water. Pat dry lightly with kitchen paper.
- Season the poached egg with sea salt and cracked black pepper. Eat immediately as part of a healthy breakfast, lunch or dinner.
Per Serving 72kcals, 5g fat (1.6g saturated), 0.4g carbs, 0g sugars, 6.3g protein, 0g fibre, 0.07g sodium
If you want to poach multiple eggs at once, make sure your pan is big enough to accommodate all of the eggs without crowding them. Work in batches in necessary. Crack each egg into its own saucer before you start and slip them into the water one after the next. For each additional egg, add an extra 30 seconds to the cooking time.