My husband jokes that today the trendy thing to do in cooking is to just casually crack a poached egg on top of anything – salad, soups, anything really… so this first ‘how to’ post is dedicated to him.
Now I know some of you may be reading this and thinking “seriously, are you honestly going to try to tell me how to poach an egg? Duh! Thats easy!”, but poaching an egg can be tough if you don’t know how to do it the correct way! I spent countless attempts standing over a pot of simmering water, swirling the water with a utensil to create a sort of tornado effect, and then cracking the eggs in, only for them to come out like bad egg drop soup. I was heartbroken.
Eventually I realized how easy it can be, and I’m so happy I did. Here’s my fool proof ‘how to’ for poaching an egg.
- Fill a medium to large size saucepan with water till about three quarters of the way to the top.
- Add a teaspoon of white wine vinegar and bring to a simmer. Whilst waiting for the water to reach the simmer point, crack each egg into small bowls.
- Once simmering, gently lower the bowls into the water and tilt sideways to slide the egg out – at this point the egg may look like its starting to stray but don’t worry just yet! Repeat with each egg.
- Take a spatula and push the sides of the eggs, even the straying parts, in to form more of a circular shape.
- After 3-4 minutes remove the eggs gently from the water with a slotted spoon and drain on paper towel; you should now have the perfect poached egg. Now serve them however you like!
Often I place them in a bowl with a little olive oil , sprinkle some sea salt and cracked black pepper on top, and serve with a slice of toasted sourdough bread – trust me, it’s super easy and a real crowd pleaser!