The lazy cooks way to make poached eggs is to use a special pan with the little holders for the eggs. A variation is to sit the egg in a buttered ramekin or cup in boiling water.
Here is how to prepare poached eggs the way the cafes do - all nicely rounded with the yolk oozing out then you cut into the egg. The advantage of this method is that you can prepare the eggs well ahead (even the night before) and gently reheat them just before serving.
- Use the freshest eggs possible because the whites are less likely to spread in the water.
- Eggs taken straight from the fridge will have a thicker white and are also less likely to spread.
- Break each egg into a small cup or bowl and slide it into the water - you are less likely to have a broken yolk.
- Have the water at a simmer - not boiling - with bubbles forming at the sides and bottom of the pan.
- Place the egg into swirling water to encourage a rounded shape.
- Skim the white strings from the water as they form.
- Adding vinegar to the water will encourage the whites to cook quickly.
- Cook no more than 4 eggs at a time.
- 2 eggs per person
- 1 tab vinegar
- buttered toast for serving
- Take a large pot or pay and fill with about 8cm of water. Add the vinegar.
- Heat to boiling point and then reduce to a slow simmer
- Break a fresh egg into a small bowl.
- Using a large spoon, stir the water in one direction until you have a well forming in the middle.
- Slide the first egg into the well.
- Break the second egg into the bowl and slip it into the water - there should still be a swirl happening and if not, get it going again without damaging the first egg.
- Have a bowl of cold water ready and when the eggs have cooked - just on 4 minutes later - use a slotted spoon to remove and drain each egg before plunging them into the cold water.
- To reheat, transfer the eggs into simmering water for another minute
- Serve on toast.