I’ve tried to poach eggs before, and it has always ended in disaster.
Soggy, undercooked eggs that are slimy.
I think I know now what the problem was, I wasn’t using fresh eggs.
Well, now that I’ve got loads of fresh eggs (ok, two to four eggs a day), I thought I would try poaching them again.
I’ve been working on this skill for the past week, and I think I’ve got it down now.
Here is my step by step guide to…
A Perfect Poached Egg
Start with a pot of water that has got about five centimeters of simmering water in it. Make sure that it hasn’t come to a rolling boil.
Crack a fresh egg into a separate bowl.
Pour your egg into the pot of water and let it sit for a few seconds. You can pull the edges of the egg up onto itself if necessary. This egg was really fresh, so it kept together really well.
Let it cook for about two minutes if you like your eggs drippy (runny, whatever adjective you use to describe an egg that you can dip toast into.)
When it is cooked to your liking, lift the egg out with a slotted spoon.
Let it dry a bit on some paper towel.
Season with salt and pepper, and serve.
Very easy, and very delicious!
Tagged: brunch, chickens, cooking, Gluten free recipe, savory