This is another one of those ‘scary’ dishes. Poached eggs have a reputation for being hard, and if you don’t know the ‘rules’, they ARE. There are loads of tips and tricks out there, use a deep frying pan, get the water to go in a whirlpool, add vinegar. You can buy devices for the sole purpose of poaching eggs, you can wrap them in cling wrap or do them in the microwave.
SO MANY OPTIONS!!
I’m going to share the way to do them. I learned this from a chef when I worked in a cafe. (Hi Hannah, if you’re reading). It makes poaching eggs a cinch, and fool proof.
You’ll need a large pot (the kind of pot you’d cook pasta in), some vinegar (that tip helps!) and fresh eggs. That’s it.
Bring the water to the boil, you want a rolling boil, bubbles breaking on the surface, but not crazy-ass bubbles. If it gets to the ‘crazy’ levels, just turn the heat down. Easy!
As you’re bringing the water to the boil, pour in a big slurp of vinegar, any kind. Once the water has been brought to the right boiling point, crack the eggs slowly into the water. The bubbles will force the whites up off the bottom of the pot & with the vinegar, it will cling to itself. This is why you want the water boiling. No bubbles, you’ll get troubles. This size pot can fit about four eggs at a time.
Once the eggs are in, you can turn the water down to a simmer, the lower the temperature, the longer they’ll take to cook, so if you’re just giving it a go, it gives you more time to check if they’re done.
To test if they’re done, pull them out using a slotted spoon and press the whites, near the yolk gently with your finger. If it gives way very easily, it will need to go in a bit longer. It should feel a little firm, the yolks should have plenty of give though, depending on how you like it. Like your yolks firmer? Cook it longer. Like them very soft? Not so long. You just want to make sure your whites are cooked though, gooey whites are not appetising.
It’s a little bit of trial and error, but it works. And if it needs longer, just pop it back in the water.
When they’re done, pull them out with a slotted spoon and onto a plate (just to catch any excess water).
Serve them on toast! Simple.
Or add hollandaise, if you want to be a little bit fancy, it is the weekend after all.
The only real way to see how they’re cooked? Cut them open.
Does that help? Please tell me you’ll try this. Buy eggs on Friday, on the way home from work. Pull out your biggest pot and get that water bubbling…
Everyone should be able to enjoy poached eggs at home. Please let me know if you try this, I’d love to hear if it worked for you.