How To Make Perfect Poached Eggs
We’ve all experienced it before, right? A delicious poached egg made by a friend or from your local café is one thing, but creating your own is more like a disaster. The egg is too runny, over-cooked, or simply doesn’t resemble a poached egg at all! Below are just a few tips to create the perfect poached egg without losing your sanity!
Method 1: Vinegar
- Use a large, deep saucepan, the bigger the better – and combine a generous serving of vinegar with 2 litres of water.
- Bring the water to a boil by cooking it on a high, then reduce back down to a medium as the pot is boiling hot.
- Crack one egg into a tiny cup or bowl making sure to remove any remnants of the shell with a spoon or fork (be careful not to burst the yolk!). Then carefully transfer the egg into the simmering water, try and get as close to the water as possible.
- Then, all you need to do is let the egg simmer for about 3 minutes before removing with a ladel.
Method 2: Without vinegar
- Bring a saucepan of water to a boil, this could take anywhere between 5-10 minutes.
- Pierce a hole into the egg with a pin or safety pin, then completely submerge into the boiling water for 10 seconds. Remove the egg with a spoon, then set aside.
- Reduce the heat to a gentle simmer, and crack the egg into the water. Remove any cracked shells with a spoon!
- Leave egg to cook for 2-3 minutes and remove with a ladle and remove excess water with a paper towel.
Method 3: Microwave
- Fill a small cup with a splash of water, then crack into the water a raw egg. It should sit on top of the water.
- Pierce the yolk slowing with a fork, this will prevent the egg from opening and exploding.
- Microwave for 30-60 seconds depending on the power of your microwave. Put a thin paper towel or a saucer over the top of the cup to keep it all together.
- When you’re done, just simply flip the saucer over!
Image via The Coveteur