I love poached eggs for breakfast on a sunday. There is nothing better. But getting them right can be a little tricky. When I first started poaching eggs they looked deformed but after a lot of practice and reading tips they now look perfect (well most of the time anyway). So follow the tips below for the perfect poached eggs.
1. Fill a deep frying pan almost to the top with water. Bring to a simmer (when small bubbles break the surface). Using eggs at room temperature, crack 1 egg into a ramekin. Check for freshness (odourless, with a thick white and whole, rich-yellow yolk).
2. Add 2 tablespoons of white vinegar (don’t add salt). Using a metal spoon, stir water to create a whirlpool. This prevents egg from sinking and sticking to the base.
3. Allow whirlpool to slow slightly. Hold ramekin as close to water as possible and gently slip egg into whirlpool.
4. Cook, stirring the water occasionally, for 1 1/2 to 2 minutes. Repeat steps 3 and 4 with remaining eggs (you can poach up to 4 eggs at a time).
5. Using a slotted spoon, remove 1 egg at a time from water. Gently press the yolk to test if cooked to your liking. Hold egg over paper towel to drain.
Delicieux 