How to Poach an Egg
Ingredients
- 4 eggs
- 1 l water
- 3 tbsp vinegar
Instructions
- Fill the saucepan 3/4 full with water.
- Add 3 Tbsps vinegar for roughly every litre (quart) of water.
- Bring to the boil.
- Once boiling reduce the heat to just below boiling (water should not be bubbling).
- You can crack your eggs straight in and allow to cook, although doing this you may break a yolk and pollute the water.
- I recommend instead that you first crack the eggs into a cup or bowl and then into the water.
- Once the eggs are in the water keep the water as hot as possible without boiling
- Cook for approximately:
- 1-2 minutes for runny
- 2-3 minutes for soft
- 3-5 minutes for firm
- Remove with a slotted spoon.
- Allow to drain and serve.
Notes
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