Monday 13 September 2010

How to Poach an Egg

How to cook the perfect poached egg is something I have been trying to master for years. I now have the final piece of the jigsaw in place when I got the tip to use a frying pan instead of my normal saucepan I always used previously.

Its now time to share my thoughts on how to cook the perfect poached egg:

1. The water should be just at the point before boiling, let the water boil and turn it down to a simmer. You want to see small bubbles in the water but it should never boil. If it boils it will break up your egg.

2. Use a Tablespoon of Vinegar in the water. Vinegar helps hold the egg together.

3. NEVER use salt in the water as it will loosen up the egg white.

4. Instead of a saucepan use a frying pan. The low level of water will make the egg stay together a lot easier. Also you can cook up to 4 eggs at one time.

5. Put in enough water to just cover the height of your egg.

6. Break your egg onto a saucer and slide into the frying pan, this will ensure you have a perfect egg every time.

7. Cook your eggs for 3 minutes for the perfect poached egg.

8. Serve on buttered toasted with black pepper with smoked salmon or bacon and your choice of sauce. (Hollandaise sauce is the perfect accompanying sauce with a poached egg) 

Tip: Serve the eggs on my Seeded Brown Bread 


1 comment:

  1. Looking great, just miss the bacon and hollandaise sauce. But than again thats the kiwi version.
    greetz christiaan


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