Poached eggs

Why is there such a stigma attached to poached eggs? Seriously? I don’t get it. I grew up being scared of doing poached eggs properly and only recently was forced to do them in a group. I apprehensively dropped in the egg, let it be for a few minutes and was left with the single greatest egg that I have EVER eaten! A warm yolk that spilled out all over the plate and a firm yet soft white that actually tasted like an egg! So why are they seen to be the be-all and end-all of cooking?

Well here’s how I cook them. In a big saucepan I heat up a couple inches of boiling water till just bubbling. I then drop in 1 tablespoon of white wine vinegar. Just before serving time I crack a (fresh, ideally) egg into a ramekin and then swirl the water into a vortex (well, vortex perhaps compliments it a little; maybe a ‘small swirl’ would be more appropriate). Then drop in the egg as close to the water as possible. Using a slotted spoon have a little play with it, making sure it stays in one piece. Occasionally splash some of the water over it. Maybe even flip it?! Ok, Ok, maybe I am getting ahead of myself. Sorry. Flipping is a little extreme. Anyway, once the white is firm, carefully remove (actually the hardest bit) and let it dry on kitchen paper before serving with a generous crunch of sea salt and pepper. 

I love poached eggs for breakfast, or on top of a nice piece of fish. Or maybe even on a salad. Go on, push the boat out, I dare you. 

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2 thoughts on “Poached eggs

  1. Do you not find that the addition of vinegar imparts a somewhat unpleasantly acidic aftertaste to the egg? I understand that it helps in the solidifying of the egg whites, but the taste simply drives me nuts. Perhaps the type of vinegar I use is to blame? (I use either white or rice wine vinegar) (Hello, by the way.)

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