Perfect Poached Eggs

Posted 2015-05-23 by Jac's Veghead ⇒ follow

Creating perfect poached eggs is easy and quick to do once you know how. It's all a matter of timing, swirling and temperature. Creating cafe style eggs is like riding a bike. Once you have done it you will never forget!

I've been making poached eggs for years now and always make them for my friends when they come over. They always comment that they don't know how and I realised it's one of those things people are hesitant to make. With this basic competition on I thought it was time to share my poached eggs skills!

Preparation Time: 2 minutes
Cooking Time: 4 minutes
Makes: 1 serving

Ingredients
6 drops of white vinegar per egg
Twist of salt
2 fresh eggs
Boiling water

Serve with toast , mushrooms, avocado, sweet potato hash browns , bacon, spinach or like in the photos pesto and ham ( click here for the vegetarian option.)

Method

Bring a pot of water to the boil. You want the pot to be filled almost to the top so the eggs have room to spin. Leave about three fingers.

Pour in the vinegar and sea salt. These steps are crucial and help the egg stay together.

Once the water is boiling reduce to a simmer. The water must be hot but not bubbling at all.

With a slotted spoon spin the water. You want to create a little whirl wind in the pot.

Once the water is spinning work quickly and crack your eggs into the centre of the whirl pool. Dont do this from too great a height.

The eggs should be spinning now too.

Cook for 4 minutes for a perfectly runny egg. This is how long it takes my toaster to cook bread so thats how I know. But if this your first time make sure you time.

Carefully remove the eggs with your slotted spoon allowing the water to drip away.