Perfectly Poached Eggs

by Antoinette Tan (follow)
Breakfast (581)      Eggs (230)      Poached (5)      Poached Eggs (3)     
A perfectly poached egg makes for a perfect all-day breakfast, whether atop toast, ham, smoked salmon, mushroom, asparagus or even soup or pasta. Here's how to cook them eggs-actly the way you'd like them to turn out every time - perfectly poached.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 1 serving

fresh egg(s)
1 tablespoon white vinegar

Note: Only poach 1 egg at a time.

Fill 2/3 of your pan with water, add the white vinegar and bring to a boil. (The vinegar helps to coagulate the egg white.)

Crack the egg into a small bowl or dish.
Create a whirlpool in the boiling water. (This helps to keep the egg together in one piece.)

Pot of boiling water

Pot of boiling water

In one swift motion, pour the egg into the centre of the whirlpool. Cook for 3 to 5 minutes (depending if you prefer runny or firmer yolks), until the egg white is opaque. Gently swirl the water to keep the egg in shape.

Use a slotted spoon to remove the poached egg from the water. Rinse with water to remove traces of vinegar and drain on a paper towel or dry cloth. Transfer to a plate or serve immediately on toast.

If poaching more than 1 egg, use slotted spoon to remove the foam from the water. Repeat the steps.

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