The Perfect Poached Egg2014-09-16
- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
A tricky recipe made easy.
- 4 eggs, at room temperature
- 2 tsp white vinegar
- 1 tsp salt
- 4 slices of bread
- A large handful of watercress
- Salt and pepper
Fill a wide saucepan with water to the depth of roughly one and half times the width of an egg (approximately 8cm deep). Add 1 tsp of salt and 2 tsps of white vinegar. Bring the water to a simmer over a medium heat. Crack one egg into a small ramekin or container.
Using a whisk, stir the simmering water to create a steady whirlpool.
Gently drop the egg into the centre of the whirlpool, this will help create a neat shape. Cook for 30 seconds and gently stir the water once to help prevent the egg sticking to the bottom; use a fork and be careful not to touch the egg itself or stir too violently.
Cook for 2-3 minutes for a semi-soft yolk or 3-5 minutes for a firm-set yolk.
To remove, use a slotted spoon and serve immediately onto buttered toast with fresh clean watercress.