I promise this to be my one and only rant on pennysmenu. Surely it would be a no brainer for any chef or cook to produce a poached egg that is simply warm with a runny centre. Not something that more resembles a misshapen golf ball, equally as hard that’s been bashed around and left out in the cold. Never the less, time and time again this is how eggs are served. I sometimes wonder if the multitude of sides are a deliberate attempt to disguise the substandard cooking. If like me you are fed up with paying for poached eggs in cafes that are either cold or overcooked or both, maybe it’s time to make your own. They are quick and easy to do and if you follow these simple steps they will be perfect every time.
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- large fresh eggs preferably 800g
- 1 large pot
- dsh of vinigar
- 1 slotted spoon
- 1 tea towel or absorbent kitchen paper
Ingredients
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Instructions
- Firstly, choose a pan that has enough room to cook your eggs without overcrowding. This will give you room for error if a little egg white breaks away in the process. Also select the largest, freshest eggs possible. (If your egg whites spread out and refuse to form shape, they are old eggs)
- Crack your eggs into individual tea cups and have them on standby.
- Position the tea towel or paper towel handy to the stove.
- Place around 3 inches of water in your pan. Bring it to the boil and then turn it down to a very gentle simmer. Add a dash of vinegar (the vinegar helps to cook the white quickly)
- Gently swirl the simmering water once (be gentle, don’t create a whirlpool or tidal wave). Swirling the water will force the egg back onto itself and into a solid, circular shape. You will not be able to swirl for subsequent eggs and this is why you need a pan with room for the eggs to cook with a little space between each.
- Lower your first egg into the simmering water. Don’t drop the egg into the water but submerge the cup and tip the egg gently into the water. Allow the egg to congeal slightly, then continue to add all of your eggs one at a time with a slight pause between each addition.
- Simmer for a couple of minutes (around 3 or 4),then test by carefully sliding the slotted spoon under the egg and raising it above the water. The egg is ready when it is slightly under cooked to your liking as it will continue to cook a little after being removed from the water. It will be easy to release the egg back into the water if it requires more cooking.
- Carefully lower the egg onto the tea towel which will absorb excess water and continue to remove your remaining eggs from the pot.
Plating Up
- It can be tricky lifting your egg off the tea towel without puncturing the yolk if you don't know how. Following these steps will make plating up much easier
- Slide your hand under the tea towel and gently tip the egg back onto the spoon
- The egg is now upside down on the slotted spoon
- Place the toast on top of the egg
- Turn the egg right side up and onto the plate
- Perfectly poached & plated
Recipe Notes
A slice of perfection. No golf balls here
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