Poached eggs are notoriously difficult to get right. They make a delicious addition to breakfast, but if you don’t know what you’re doing, a lot can go wrong. They can come out stringy or overcooked, or they can simply collapse in on themselves and become almost inedible.
However, if you want to have the perfect eggs every time there is one easy step to add in that makes them easy. You don’t need to add anything to the water or fiddle around creating swirls in the saucepan – all you need is a fine mesh sieve.
According to BreakfastforOne, this method gives you “perfect and beautiful” eggs every time.
How to make the perfect poached eggs
You will need:
- One fresh egg
- A fine mesh sieve
- Boiling water
Method
Place the sieve over a bowl and crack your egg into it. Let the egg sit so the outer albumen drips through the sieve.
As the egg drains, bring at least four inches of water to a boil in a pot over medium heat.
Once it has reached a boil, turn it right down to a bare simmer.
Lower the sieve with the egg inside towards the surface of the water and slide the egg into the water.
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Let the egg simmer for about three minutes, then use a spoon to lift it above the surface and check whether the white is cooked all the way through.
Serve over your favourite breakfast.
Why does it work?
This works because the outer albumen can drain away from your egg. This looser egg white is what can turn stringy when you try to poach your egg. By removing it, you ensure that the egg holds together better in the water.
By using a sieve, the firm, thick inner white is all that remains. This is what tightly hugs the yolk and ensures that perfect oval shape in your egg.
