My Weekend Top Tip – How to make the Perfect Poached Egg. A poached egg with cooked egg white and soft, runny yolk is a breakfast staple, but they also add a richness to salads like a classic Lyonnaise. I use a poached egg to top a delicious spring dish of Smoked Haddock with Asparagus, Sugar Snaps and Beurre Blanc. Poaching eggs is not difficult; you just need to treat them gently.
My perfect poached egg top tips. Always use the freshest eggs possible, as they give the best results, with thick egg whites. Adding a little vinegar to the pan helps to start the egg white to coagulate or form up. The water needs to simmer as low as possible, just a few bubbles at a time, to set the egg.
How to make the Perfect Poached Egg
1. Fill a deep-sided pan with at least ten centimetres of water. Add a tablespoon of white wine vinegar.
2. Bring to a gentle simmer and crack your egg into a small cup.
3. Gently stir the centre of the pan to start a whirlpool-like action, which will help the egg form a neat shape.
4. Tip the egg into water and cook for three to four minutes, depending on the size. If you require a slightly firmer yolk, cook for an extra thirty seconds.
5. Remove the egg using a slotted spoon and drain off any excess moisture on kitchen paper. Season and serve.
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