How To Make a Perfect Poached Egg
Last updated on September 1st, 2018 at 10:31 pm
I know some of you are poached egg masters, but every time I post a picture of my poached eggs for breakfast, I get asked how I make them and how I get them to stay together, so I thought I would post a quick “how to” guide, as it really is simple.
I could eat poached eggs for breakfast every day and never get bored, I love them, but they have to be done right and for me that means a running yolk. Don’t like a runny yolk? Just cook them for longer :)
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My favourite way to eat poached eggs? Usually on toast with smoked salmon, avocado and chives. It is pretty much my perfect meal. I also get asked if eggs are bad and how many I eat a day. Firstly, no, eggs are not bad. I don’t have a cholesterol problem, so eating lots of eggs is not an issue for me. I eat 2 eggs pretty much every day and I have for the past 5 years and never had any issue. Eggs are awesome! I do always go for good quality free range eggs though.
Add some vinegar (you can use any, but I usually use malt vinegar) to a large pan and add boiling water (or bring water to the boil, but I go for the quick option and add water from the kettle). The vinegar is the key part to this, as it is what keeps the whites together and helps you get a perfect poached egg. You can’t taste the vinegar when eating the eggs either.
Use a knife to crack the egg shell and gently crack the egg in to the simmering water. You can also add the egg to a cup and gently pour it in, but I have more success with just cracking it in. Cook the eggs on a gentle simmer for 3-4 minutes. If you want a hard yolk, cook it for a couple of minutes longer. Use a slotted spoon to easily remove the eggs from the pan.
What is your favourite way to eat eggs? What breakfast could you eat every day and never get bored? Leave a comment below.
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