Poaching an egg
How to poach a runny yolked egg for breakfast.
Points to remember
- Take a deep pan and fill it with about 4-5 inches of water.
- Let the water simmer until there are steadily breaking bubbles on the surface then add a splash of white wine vinegar. Swirl the water around with a spoon to create a vortex.
- Break an egg into a ramekin or cup and pour it slowly into the water, white first. Try to keep the lip of the ramekin close to the water to stop the egg from dispersing.
- Allow the egg to set around the yolk like a white pillow. The egg should float to the top when the white is set.
- Use a slotted spoon to remove the egg from the water.
- Gently place the egg onto a paper towel to absorb the excess water before transferring to a plate for serving.
- The water should not be boiling, but more than simmering so that the movement in the water can be seen.
- Never season the water with salt because this will cause the white of the eggs to break up and go wispy.
- Use the freshest egg you can find.