The first time I successfully poached an egg, I think I called my Mum it was so momentous. In fact I had to do a blog post straight away, so I posted this avocado brunch toast recipe, which has remained one of the most popular posts on my blog. Since then SO many people have spoken to me about the woes involved in poaching an egg, so today I’m here to help you fix it!
I wanted to follow up my previous post with a “how to” on poaching the perfect egg, but how do you really translate that in pictures? Sometimes I think you have to see something live to get it, so I really hope you find this video useful! I have included some more detailed instructions below to go alongside the video. I promise you, after you have done this once and got it right, you will be a total pro EVERY time!
How to Poach the Perfect Egg
You will need:
Saucepan
Slotted Spoon
White Vinegar
Eggs
Small Bowl
Plate lined with Kitchen Paper
Plate to Serve
Bring a saucepan of water to a gentle simmer and add 1/2 Teaspoon of white vinegar.
Crack the egg into a small bowl like a ramekin – this will make it much easier to transfer into the water.
Use a large spoon to vigorously swirl the simmering water so it is spinning in a whirlpool motion in one direction. Let the water settle for a few seconds then pour the egg right into the centre of the swirl. TIP: Hold the bowl with the egg as close to the water as you can, if you pour the egg from too high it will splash and separate in the water creating a messy poached egg.
Leave the egg to simmer gently for 3 minutes for a runny yolk, 5 minutes for a soft yolk and 6-7 minutes for a hard yolk.
Remove the egg from the saucepan with the slotted spoon and place onto the kitchen paper to blot any excess water.
Serve immediately.
