Poached eggs are delicious, all gooey and yummy; but they can be a total disaster if you don’t know what you are doing. Have you ended up with egg white all mixed through your water or eggs that are hard boiled and rubbery? Never fear, here is my simple guide on how to poach the perfect egg every time.
Use cold FRESH eggs. You won’t be able to poach the perfect egg if it isn’t fresh
Bring the water to a gentle simmer, this means it isn’t “boiling”, it shouldn’t have rolling bubbles, just a couple of bubbles and then turn the heat down a bit. You don’t want to boil your egg, you want to poach it.
Crack your egg into a little bowl or cup, not directly into the water
Lower the egg gently into the water and allow to simmer for 3 minutes.
Remove with a slotted spoon
If your eggs aren’t super fresh you can spin the water with a spoon to make a whirlpool and lower your egg into the middle.
If you want perfectly shaped poached eggs you can use cling wrap by lining a small bowl with cling wrap and then adding a tiny drop of oil and wiping it around. Then crack the egg into the cling wrap lined bowl and tie the cling wrap together at the top. You can also use this method to flavour your poached eggs. I’ll write a guide on this soon.
Enjoy! I hope you are now an expert on how to poach the perfect egg every time!