Following on from our theme of showing you how to get the basics right every single time (we’ve already covered how to make the perfect omelet, how to make the perfect fried egg, and how to make a perfectly boiled egg, today we’re going to look at what is possibly the most difficult way to prepare eggs; poaching.
Even the best of cooks can get poached eggs wrong from time to time. Egg white that’s disintegrated in the water, a rubbery yolk etc can create a disappointing poached egg experience!
Today we’ll show you how to poach an egg perfectly, each and every time.
Preparation time: 5 mins
Cooking time 11 mins
Total time: 16 mins
How To Make A Perfectly Poached Egg:
- Start with eggs that are no more than 4 days old. This is the real secret to eggs that don’t break up or disintegrate in hot water.
- Add boiling water from a kettle into a saucepan. You want to fill the saucepan to about 1 inch in depth.
- Gently heat the water. The secret to a great poached egg is not boiling the water. The water has already boiled in the kettle. All you want to do is keep it barely simmering in the saucepan, just a trace of minute bubbles.
- Break your egg into the water and simmer for EXACTLY 1 minute (do not cover saucepan). Remember, do not allow the water to go beyond a bare simmer. Use a kitchen / egg timer as guessing the time is, yet again, asking for disaster!
- Remove the saucepan from heat, and let your egg sit in the hot water. Set your egg timer for 10 minutes. This is the length of time it takes to get the white perfectly set whilst the yolk becomes creamy and soft.
- Lift your poached egg out with a slotted spatula, and rest the spatula on kitchen paper (to allow the excess water to be absorbed).
- Eat straight away. Poached eggs are awful when cold!
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