Poached Eggs

Method

• Bring the required number of eggs to room temperature.

• Fill a medium saucepan about 3 inches deep with water and bring to the boil. (This method is best for 2 poached eggs. For larger numbers, you may find a deep frying pan easier to manage.)

• When boiled, turn heat to low.

• Add a tablespoon or so of white vinegar to the water.

• Break each egg into a small cup or bowl.

• Using either the slotted spoon or any large spoon, swirl the water vigorously for a few seconds to create a whirlpool in the middle.

• Working quickly, bring the first cup or bowl close to the water surface, tip the egg in then immediately repeat with the second egg. Avoid tipping the eggs on top of each other.

• As egg sizes and freshness varies, poached eggs should take 5-6minutes for firm whites and runny yolks. Set a timer accordingly!

• When required time has elapsed, quickly remove eggs from the water with the slotted spoon. Leaving the eggs on the spoon, rest the spoon on paper towel to allow any water to be absorbed. You may also need to use a paper towel on top of the eggs.

• Place eggs directly from the spoon onto plate or toast.

Notes