How to cook the perfect poached egg
Sunday mornings are synonymous with poached eggs. They’re a great source of protein and generally just make you feel all warm inside! But they can be difficult to cook well.
Over the years I’ve tried cooking poached just about every way possible, including the cheats way with an omelette maker! I could never get the perfect poached egg though, it would always end up too rubbery or the whites would be completely disintegrated. A friend’s boyfriend, who happens to be a chef, cooked poached eggs for breakfast when I visited them recently and he shared with me a few tips. Ever since I’ve cooked nothing but perfect poached eggs! So, while I can’t take credit for these words of wisdom, I will share them with you because everyone deserves well-cooked poached eggs on a Sunday morning!
Tips for perfect poached eggs:
- Start with really good quality eggs. I use free range Eco Eggs
- Use a large, deep saucepan filled 3/4 full with water and about 30mL of white vinegar
- Gas cook tops are the best to use because you can control the heat more so than with electric stove cook tops
- Bring the water and vinegar to the boil then reduce heat to a low simmer and crack the eggs into the pot (try to do as soon as you’ve lowered the heat from the boil to get a nice tail forming with the egg whites)
- Cook for 3 minutes then carefully scoop out with a slotted spoon
- I find poached eggs taste best on toasted Turkish bread, spread with lashings of butter because the bread holds its thickness and soaks up the butter well, so the texture of the eggs by comparison is extra light and smooth
- Add salt and pepper to taste and you’ve got a mouth-watering meal to start your day!
Now, if anyone can share with me some tips for making hollandaise sauce we’ll all be happy! You should have seen my failed attempt this morning, it really was shameful!
Let me know if you found these tips for poached eggs helpful