Poached eggs are tricky. They require one important skill: Patience. And they are a necessity when you want to make Eggs Benedict, which I am making for 8 people next week. 🙂 So I practiced today.
The perfect poached egg:
Large pinch of salt
1 large fresh egg
1 drop of malt or white wine vinegar
Half fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt.
Meanwhile, crack the egg into a small jug or bowl and add a drop of vinegar.
Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the jug a couple of centimetres into the water.
Turn the heat down low, and cook for three minutes – use a timer to prevent over/under cooking.
Drain the egg on kitchen paper, and serve immediately.