Common issues when poaching eggs include using old or cold eggs, water that’s too hot or not hot enough and overcooking. All of these can result in an egg which is broken and cooked unevenly, making a total mess.
However, the experts at Good Food have shared an “easy” recipe, which includes adding one store cupboard ingredient. The recipe notes said: “Follow our easy recipe for perfect poached eggs with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish.” The eggs take just four minutes to cook, and the recipe can be easily doubled, depending on how many people you are cooking for.
How to cook perfect poached eggs
Ingredients
One tablespoon of white wine vinegar
Eggs, as many as you want to poach
Method
Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to simmer.
Next, crack an egg into a small bowl. The experts noted: “For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.”
Stir the water to create a gentle whirlpool, which will help the egg white wrap around the yolk. Then, carefully slide the egg into the water, making sure the heat is low enough not to throw the egg around; there should only be small bubbles rising.
Cook the egg or eggs for three to four minutes until the white is cooked through.
Remove gently using a slotted spoon and blot any water away from the base on a tea towel or kitchen paper.
You can add more than one egg to the pan, but make sure each one has enough room in order to achieve the best result.
Adding white vinegar to the poaching water helps the egg whites coagulate more quickly, preventing them from spreading out too much.
This results in a more compact and uniformed poached egg, according to the pros.
The vinegar also helps the egg white adhere to the yolk, creating a more cohesive and visually appealing poached egg, perfect if you’re hosting.
You can also use apple cider vinegar, plain white vinegar or a drop of lemon juice, all of which are thought to achieve the same effect.