My favourite kind of prepared egg is the poached egg. Here are some tips to ensure the ultimate poached egg:
Make sure the eggs are fresh – fresh eggs hold together better when slipped into the simmering water. Test your egg’s freshness by putting the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – a not so fresh egg will float.
Eggs for poaching must be at room temperature.
Some people prefer to use a shop bought egg poacher but I prefer to do the trick in a pot of simmering water. But if you prefer the pot of simmering water method remember to add a bit of vinegar to the simmering water – it helps hold the egg together. Note: The water must be simmering not boiling.
As soon as the water is simmering, slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
Use a spoon and give the simmering water a stir to form a little whirl pool before breaking the egg into the simmering water. The reason for stirring the water is that the centrifugal motion will pull the egg together when you slide it into the water.
I prefer to break the egg into a saucer and then let it slide into the center of the whirling but be careful not to break the yolk. Note: You can also break the egg direct into the center of the whirling water.
Normally you can poach it for 3-5 minutes until cooked.
When done scoop out with slotted spoon onto a paper towel to dry excess water from the now poached egg.
Best enjoyed on a buttered slice of toast!