How to poach an egg

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