A Poacher's tale
So, you want to know the secret to perfect poached eggs….
And for some reason this is the most popular order from our breakfast guests, perhaps not something we often cook for ourselves. Various cooking myths surround these elusive and tasty breakfast favourites! Is it spinning the water? A touch of vinegar? Or even poaching in milk…?
Really there is only one thing you need for a perfectly poached egg…FRESHNESS! As eggs become older (although still perfectly edible) the whites become looser and watery and this is what causes your eggs to break apart when poaching, resulting in you fishing out a rather sad looking poached yolk.
So, having taken your lovely fresh egg, bring your pan of water to a slow simmer (I prefer a tall pasta pan)* crack the egg into a small bowl and use this to slowly slide the egg into the water. Set your timer for 2 minutes, watch it swirl and dance, and then you're done! Once you've removed the egg from the water with a slotted spoon, let it drain for a minute on a bit of paper towel, sprinkle with salt and pepper, then enjoy atop a toasted wedge of sourdough smothered in butter…..!
Here's a Cheffy trick you can use if you need to cook lots of poached eggs for friends and family at the weekend so everybody gets their runny yolks at the same time. Instead of poaching to order you can pre-poach the eggs the day before. Do the exact same steps as above but then immediately put them into a bowl of iced water after the 2 minutes are up.
Once cool, lay them on a tray and place in the fridge. The eggs are now easily reheated en masse by popping them back into a pan of simmering water for 2 minutes. 2, 4, 8 guests, whatever you have, it will now be easy to make sure everyone gets their perfect poached eggs for breakfast…..