Impress your friends and family with perfectly poached, restaurant quality eggs! They’re a brunch staple that can intimidate the most seasoned home-cooks. But there’s no need to fear them anymore!
Make sure you’re using fresh eggs. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks.
Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white.
Add a drop of vinegar to the water.
Crack the egg into a small fine-mesh strainer just to remove the thinner parts of the white that will turn into wispies. Then, gently transfer into a small bowl or ramekin. This makes it easier to slide into the pan.
Add a drop of vinegar (you can add this to the water in the pan if you prefer).
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Slowly drop the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper.
Enjoy as part of your preferred breakfast! We like them on avocado toast or as part of a breakfast sandwich.