I feel like my first blog post should be epic. This feels about as far from epic as you can get, but it is me, it is my life and this is my blog, so here goes!
Poached eggs. My clever, beautiful and talented youngest sister cannot poach an egg, but I can. In this I revel. Sound mean? Well for all the reasons stated earlier, I deem my sense of superiority in egg poaching entirely acceptable. Besides you haven’t seen her omelettes (my egg antagonist). JEALOUS. Anyway, she thinks I have some secret trick or amazing addition that makes my poached eggs perfect, but I don’t. So much so, that a blog post about poaching eggs feels a bit over done (ha!), but nonetheless here are my tips for perfect poached eggs.
- Choose a deep, good quality saucepan and fill 2/3 of the way with water.
- Let the water get to a very gentle simmer. The best description I can give is champagne like bubbles.
- Crack your egg gently into the pan (I usually do a maximum of 3 eggs at a time, depending on the pan size).
- This is important – DO NOT TOUCH IT for at least 2 minutes! It should start to lift at the edges. From here on in, it is all about personal taste. If you like your yolk soft, it will probably be ready after 3/3.5 minutes. Slip a slotted spoon very gently under the egg and lift it to the surface. You should be able to tell if it is cooked enough from the wobble of the yolk. If not, gently place it back in for as long as required.
- When ready, gently lift it out and place on kitchen paper to remove the excess moisture before serving.
Yes it really is that simple. I’ve tried swirling the water and yes, that works. But your eggs come out a very odd jelly fish shape. I’ve also tried adding white wine vinegar and yes, that works too. But it’s not necessary. Patience and care is all that is needed for a good poached egg. That and some delicious dippers.