Poached Eggs

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Course: Breakfast

You’ll need a small un-lidded saucepan – say 2 litres or a small shallow pan, say 60mm deep, both preferably non stick or stainless steel; a plastic slotted spoon to avoid scratching the pan surface; one small ramekin; absorbent kitchen paper; a small bowl with chilled water. Remember to use the freshest eggs available.

Assemble your equipment and ingredients
You’ll need four fresh eggs and 50ml of white wine vinegar
Bring to the boil in your pan or saucepan enough water to poach the four eggs. Add the vinegar.
Turn the heat down till the water is just below simmering.
Crack the eggs in the ramekin one at a time and gently lower the egg into the water. In a clockwise direction, do the same with the other eggs. Depending on the size of pan you could put the final egg in the centre. This should take about one minute. Adjust the heat up to compensate the drop in water temperature, but avoid boiling the water.
Using the spoon, starting with egg number one, gently make sure the eggs haven’t stuck to the surface of the pan.
If any of the eggs are not immersed, spoon the hot water over them or add a little hot water from the kettle.
When you think the eggs are to your liking, lift the first one and test with your finger tip.
In order, take the eggs out and place in the chilled water. This does two things – it stops the cooking process and negates the vinegar flavour.
Discard the poaching water (unless you require more eggs) and replace with fresh simmering water. When you need to serve them place the poached eggs (which by now should be around room temperature) into the fresh simmering water for 20 seconds before taking them out and placing them on the absorbent paper. Ready.

As long as you don’t overdo the vinegar, you may find the flavour acceptable without refreshing the eggs, particularly in the case of Eggs Benedict.

The pan I used can take up to six eggs.