Got a deep frying pan or saucepan, a slotted spoon and a bit of an appetite? Then let’s get poaching. Just be sure to use super-fresh eggs: the whites will be thicker nearer the yolk and will hold their shape better.
- Fill your pan to about 5cm and bring it to a simmer. While you’re waiting, crack your egg into a small cup or ramekin. It’ll be easier to slide into the water.
- When the water’s simmering, stir to create a whirlpool. This will help the white wrap around the yolk. The heat should only be high enough to make small bubbles – bringing the water to a rolling boil will throw the egg around and break up the white. Now slowly tip the egg in the centre and cook for 3-4 minutes or until the white is set.
- Remove your egg with a slotted spoon and drain it on kitchen paper.
Now you’ve mastered the perfect poached egg, why not give our poached egg and avocado recipe a go?