Did you ever wonder how hotel chefs manage to make such beautiful poached eggs? Here’s how! The secrets are very fresh eggs, vinegar and a whirlpool….
You will need:
A deep frying pan
A hand whisk
White wine vinegar
A fresh egg, as fresh as possible
A slotted spoon
Crack the egg into the ramekin.
Fill your pan with water to the depth of roughly one and half times the width of an egg.
Add half a teaspoon of salt (for flavour).
Bring the water to boiling point
Turn the heat down enough to keep the water bubbling fairly vigorously (but not maximum)
Add about a capful of vinegar – this will ensure the egg sets when you drop it in the water
Now, take the whisk and stir the water making a ‘whirlpool’ in the middle, enough so that when you drop the egg it will be held in the middle.
Carefully pour the egg from the ramekin as near to the centre as you can get it. It should wrap itself up into a neat shape.
The temperature of the water will have dropped slightly so when it comes back to the boil, turn the heat down so the water is a simmering boil.
After about 30 seconds, give the water another swirl using a fork. This will ensure the egg does not stick to bottom of the pan.
Take the poached egg out using the slotted spoon and pop it on the kitchen paper to absorb the excess water
Serve on toast with a sprinkle of salt and black pepper – delicious!