“Vinegar will help the egg white to coagulate and keep its shape as it cooks,” he explained, as part of his essential tips for mastering this delicate dish. Roux insists that only the freshest eggs will do, and says it’s crucial to control the temperature of the simmering water at all times.
He recommends creating a gentle vortex in the pan to encourage the whites to swirl and wrap neatly around the yolk. For best results, he warns against overcrowding the pot – four eggs is “enough of a challenge” – and advises checking doneness by lifting each egg with a slotted spoon after two minutes, pressing the edges lightly, and repeating every 30 to 60 seconds until they’re cooked just right.
Poached eggs
Ingredients
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
Pour the water plus three tablespoons of vinegar into a wide casserole pan. Cover with a lid and bring to the boil.
Crack the eggs into separate small bowls or ramekins. Pour a teaspoon of vinegar onto each egg.
Give the bowls a gentle swirl and wait for four to five minutes before poaching the eggs.
Remove the lid from the casserole pan of boiling water. Adjust the heat. The water should not boil vigorously, but small bubbles should be reaching the surface of the water for a “rolling/ gentle simmer”.
Using a spoon, swirl the water around the edge of the casserole to create a vortex. One at a time, tip two of the eggs into the centre of the vortex.
Gently reinvigorate the vortex and tip in, one at a time, the two remaining eggs. Poach the eggs for three to four minutes, or until cooked but with soft yolks. Allow one to two minutes of added time for medium eggs.
Carefully remove the eggs with a slotted spoon and drain them onto a plate lined with kitchen paper.
Using a small knife or kitchen scissors, trim off the edges and stringy parts of the egg whites (if any). The poached eggs are now ready to be seasoned and eaten.
