A lazy Sunday morning brunch wouldn't be the same without poached eggs. They look and sound impressive, but are actually incredibly easy to make.
poached eggs served on English muffins with ham, spinach and hollandaise sauce
If you're only making one, then there are various tips around swirling the water and it can all start to sound quite complicated. Making one egg at a time is also time consuming; it's super easy to cook all your eggs in one go. That way, everyone has perfectly cooked poached eggs at the same time.
Your only stress will be deciding what to serve them with.
Preparation Time: 2 minutes
Cooking Time: 4 minutes
Makes: 1-2 eggs per person
White wine vinegar (or any vinegar should be fine)
Heat a large wide based pan of water.
Once the water has reached a gentle boil, add a splash of vinegar.
Carefully crack each egg into the water. The trick is have the egg close to the water when you release it from the shell, and not to drop from a great height.
Gently poach for 4 minutes.
Remove each egg from the water with a slotted spoon. I often lay them on some kitchen towel while I prepare whatever I'm serving them with.
It's as simple as that, and as you slice into the egg, the yolk will be perfectly oozing.