How to Poach an Egg…

Poached Eggs

I didn’t learn how to poach an egg until I was nearly 30 years old. I was too nervous about it and just left it up to the chefs for our weekend brunches. What a fool I was! My Dad taught me this fail-safe poachie recipe that works every time. You need to pay attention during the cooking time because it’s easy to overcook an egg. But if you’re on your game and you can set a timer, then you can nail a poached egg! I don’t swirl the water around like some recipes tell you to do and I based this recipe on 58g eggs, so adjust cooking time slightly if using smaller or larger eggs. Use a slightly bigger pot than I use below if cooking 4 eggs, but the timings will remain the same.

(Note: at approx 70 calories per egg, served with some wholemeal toast, at approx 110 cal per piece, this is an excellent protein and fibre rich breakfast that will make you feel fuller for longer.)

Ingredients

2 eggs, approx 58g each (the fresher the better)

1 tbs white vinegar (2 tbs if cooking 4 eggs in a bigger pot)

Toast to serve

Method

Fill a small pot with water, about 1 ½ inches deep, add the vinegar and bring to boil.

Crack eggs gently into the water (I like to crack them into a small ramekin and gently ease them into the water).

Put the lid onto the pot. Turn off the heat, and leave them on the stove for 3 ½ minutes.

Remove them from the water with a slotted spoon and gentry drain off excess water onto some paper towel.

Serve with toast and enjoy!

I’ve kept these simple but feel free to add sides of spinach, mushrooms, tomatoes etc.

Happy Weekend Everyone,

C.C.

xo