I have read SO many different and conflicting ways on how to poach an egg that I got terribly confused by the whole idea. I thought the whirlpool option would be best so set to poaching my first egg – d i s a s t e r – there were egg white ribbons everywhere with a lonesome little yolk all by itself. I should possibly have made a “calmer” whirlpool but was put off by this method. I shall not bore you with the insurmountable ways there are to poach and egg, rather I shall show you how I was successful after a few attempts at the various methods.
I am of the opinion that the fresher your egg the better as the older the egg gets, the runnier the white will become.
Poaching and Egg
In a saucepan, bring water to a gentle rolling boil and add a teaspoon or two of vinegar if you like – “they” say the acidity in the vinegar helps the protein in the egg white coagulate so it hugs nicely around the yolk. I have tried with and without with pretty much the same result.
For ease of getting the egg into the boiling water I cracked it into a Tupperware measuring cup which has a smooth rounded lip. I gently and slowly submerged the tip of the measuring cup into the water and tipped the egg out into the water.
I let the egg poach for two and a half minutes and removed it with a slotted spoon.
Gently place the egg on a piece of kitchen towel or stale bread to absorb the excess liquid followed by some freshly ground black pepper and sprinkling of salt and voila you have the perfect poached egg.
Watch this space for my version of Eggs Benedict…