March 5, 2017 | Cooking time:
I’ve been asked for a while now about my poached eggs. Actually one of the easiest things to do once you master them, but it’s definitely frustrating when you can never get them right!
I’ve spent years doing those other tricks of swirling the water, the glad wrap etc etc and it’s all a pile of crap! This is the correct and easiest method and the best bit is that I can now poach like 4 eggs at a time rather than 2! … So I can feed a second tummy!
Egg cooking tutorial steps:
- Boil 1-2 litres of water in a large saucepan. There needs to be a minimum of 12cm of water depth.
- Once the water is bubbling, add 1/2 cup of vinegar and wait until it starts to boil again. You want a light boil – not a gentle simmer.
- Crack the eggs as close as possible to the water and leave them to do their thing for 2.5 minutes.
- DO NOT SWIRL THE WATER
- Set up a plate with some paper towel on it ready for the eggs to sit on
- Use a slotted spoon to scoop the eggs out of the water and place on the paper towel to absorb the excess water.
- Crack them open and enjoy that #yolkporn!
Yolk porn 101:
- Use room temperates eggs
- Don’t be afraid of using vinegar – they don’t taste like vinegar and the vinegar is crucial to making sure you get well shaped poachies. It is what keeps the egg white around and hugging itself!
- No swirling of the water!
- If your eggs are flat when you have them in the water…your water temperature is too low and they are sitting on the bottom. Turn the water up – you need the bubbles to keep the eggs in the middle of the pot.