Learn how to make the perfect poached egg with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish
- Serves: 4 persons
- 1tbsp white wine vinegar
- eggs, as many as you want to poach
Step 1Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.
Step 2Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off. Then carefully slide the egg into the water and cook for 3-4 mins, until the white is cooked through. Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.