Poaching an egg might appear to be amongst the most straightforward culinary tasks, yet numerous home chefs swiftly realise it’s far from effortless. Unlike scrambled or fried varieties, where flaws can be easily concealed, poaching demands remarkable precision.
Achieving the perfect shape proves even more challenging. A single misstep can transform your delectable poached egg into a wispy disaster. Alain Roux, the celebrated chef behind the Three Michelin Star establishment The Waterside Inn, has shared his crucial guidance for mastering the poached egg.
“Vinegar will help the egg white to coagulate and keep its shape as it cooks,” he revealed, stressing the vital importance of selecting only the freshest eggs whilst maintaining steady heat for the gently bubbling water.
He advocates creating a soft whirlpool in the pan to encourage the whites to spiral and elegantly wrap around the yolk.
For the best outcome, he warns against overcrowding the pot – four eggs represents “enough of a challenge” – and suggests testing for doneness by carefully lifting each egg with a perforated spoon after two minutes, gently prodding the edges, then repeating at 30 to 60-second intervals until they reach perfection.
How to make poached eggs
You will need:
- One and a half litres of water
- Three tablespoons of white wine vinegar
- Four medium-sized St Ewe free-range eggs
- Four teaspoons of white wine vinegar
- Equipment
- Casserole dish (20cm wide x 10cm deep)
- Ramekins or small bowls
- Kitchen paper
Method
Break the eggs into individual small bowls or ramekins. Add a teaspoon of vinegar to each egg.
Carefully swirl the bowls and allow four to five minutes to pass before poaching the eggs.
Take off the lid from the casserole pan filled with boiling water.
Tweak the heat so that the water doesn’t boil too fiercely, but maintains a “rolling/ gentle simmer” with small bubbles surfacing.
Using a spoon, swirl the water around the edge of the casserole to create a whirlpool effect.
One by one, drop two of the eggs into the heart of this whirlpool.
Gently re-stir the whirlpool and introduce, one at a time, the remaining two eggs.
Let the eggs poach for three to four minutes, or until they’re cooked yet still possess soft yolks.
For medium-cooked eggs, allow an additional one to two minutes.
Carefully scoop out the eggs with a slotted spoon and let them drain on a plate lined with kitchen paper.
With a small knife or kitchen scissors, trim off any ragged edges or stringy parts of the egg whites (if present).
Your poached eggs are now primed for seasoning and savouring.