Perfect Poached Eggs
There's a few simple but crucial steps in creating the Perfect Poached Egg. Here in 5 easy steps you'll see how to get perfectly poached eggs every single time!
Cost: 20p / 20c
- 1 Fresh Egg
- 1 tsp Vinegar
- Boiled Water, as needed
- pinch of Salt, to taste
Begin by pouring boiling water into your pot and reducing it to a very gentle simmer.
Add a pinch of salt and 1 tsp vinegar. Give it a swirl to dissolve.
Make a gentle whirlpool with your ladle.
Crack your egg into a small bowl and then slowly ease into the centre of the whirlpool. The egg white will wrap around itself in the direction of the whirlpool.
Cook for 2-3 minutes until slightly firm but still with a visibly runny yolk. Drain with your ladle and place on paper towel to absorb unwanted water.
a) Fresh Eggs - It's crucial to use a fresh egg. Older eggs have more fluid in them, meaning when they hit the water the egg white becomes more sporadic. Fresh eggs will give a more spherical, compact egg.
b) Vinegar - Not absolutely essential, but does help set the egg white. Can sub other acids such as lemon juice and apple cider vinegar, but more likely to alter the taste very slightly.
c) Multiple eggs - You can make multiple eggs at a time. Just ensure your pot is big enough so the eggs have room to poach. Also remember which order you place them in and take them out in that order.
d) Make ahead - You can make ahead, just simply pop them in ice water straight after they're cooked, this will stop the cooking process. They will keep in the fridge overnight, just pop back in simmering water for 1 minute to reheat. Temporarily storing in ice water is a good method if you are cooking a lot at one time.
e) Calories - 1 medium egg.
Calories: 63kcal | Carbohydrates: 0.32g | Protein: 5.53g | Fat: 4.18g | Saturated Fat: 1.375g | Polyunsaturated Fat: 0.841g | Monounsaturated Fat: 1.61g | Trans Fat: 0.017g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.16g | Vitamin A: 238IU | Calcium: 25mg | Iron: 0.77mg