Cooking a superb poached egg is not as complicated as the experts make it appear. Our recipe uses normal supermarket eggs, the ones us normal people use, not three day old ones. No fancy ingredients like the champagne vinegar mentioned in one recipe we read! And we have pictures and a real time video (see below) to prove how easy it is with this recipe.
|1 tablespoon of white vinegar|
|Salt and Pepper|
Fill a largish pan with about 5cm / 2in of water. Bring to the boil then turn the heat down until the water is just under a boil.
The key to a perfect poached egg is threefold. First, crack the egg into a small container and gently ease it into the lightly simmering water. Second, stir the water so that it is circling round as you pour the egg in. And finally a small amount of vinegar in the water to help the egg white set just that little bit quicker than it would on its own.
Recipe by David Marks.
Break the egg and gently place it into a small container such as a measuring container or a ladle.
Place the container holding the egg in the simmering water for 30 seconds. Remove the egg and add the vinegar, stirring for a few seconds.
Serve on toast with a light sprinkling off salt and pepper.