I thought it might be useful to go back to basics with a few simple cooking techniques. For years I was afraid to poach eggs and It got me thinking that perhaps a few of you feel the same way? This method works well for me, but it does depend on a few factors. The size will obviously make a difference and also the temperature of the eggs, so I’m going to suggest using eggs that are room temperature.
INGREDIENTS / EQUIPMENT
eggs - as fresh as possible
small / medium saucepan
Slotted spoon
Kitchen roll
A small bowl or cup
METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bring a small pan with 3-4 inches of water to a gentle simmer. Crack an egg into a small cup. When the water is simmering stir the water to create a whirlpool, then with one quick movement, tip the egg into the centre. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
For a soft poached egg -
Small egg - 2 minutes
Medium egg - 2 minutes 40 seconds
Large egg - 3 minutes
