Ingredients
Simple poached eggs
Method
Simple poached eggs
1.Half-fill a large shallow saucepan or frying pan with water; add vinegar. Bring to the boil. Break 1 egg into a small bowl or cup.
2.Using a whisk, swirl the boiling water with a whisk to create a whirlpool, then slide the egg carefully into the pan. Repeat with remaining eggs.
3.When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks.
4.Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep them warm. Trim the whites of any ragged edges with scissors.
Use free-range, very fresh, eggs as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg with float, big end up. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.
Note
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