Perfect Poached Eggs

My failproof method for getting perfect poached eggs every single time:

1. Fill up a pan with water

2. Bring the water to the boil, turn the heat down to a simmer and add a splash of vinegar and a pinch of salt (the vinegar is optional but helps the loose egg white form around the yolk to make an ‘egg’ like shape)

3. Gently crack the eggs into the simmering water

4. Set a timer for 4 minutes (you will see in my video, one of the eggs is a little firmer – this was left for more like 5 minutes)

5. Remove the egg with a slotted spoon and pat dry with kitchen paper

6. Eat 🙂

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