Poached eggs
Neat, tender poached eggs with firm whites and runny yolks, made by draining off the thin white and cooking them in barely simmering water.
Method
- 1
Fill a wide, deep pan with water at least 8 cm deep and bring it to the boil.
- 2
Lower the heat until the water barely simmers, with only small bubbles rising from the base, then add the vinegar.
- 3
Crack one egg into a fine sieve set over a bowl and let the thin, watery part of the white drain away for a few seconds.
- 4
Tip the egg from the sieve into a small cup, then do the same with a second egg.
- 5
Stir the water into a gentle swirl and slide the first egg into the centre, then add the second beside it.
- 6
Poach until the whites are opaque and set and the yolks feel soft when pressed lightly with a spoon.
- 7
Lift the eggs out with a slotted spoon and rest them on kitchen paper to drain.
- 8
Poach the remaining two eggs the same way.
- 9
Season with salt and pepper and serve straight away.
Notes
- Fresh eggs have firm whites that hold together. With older eggs the sieve step matters even more.
- To poach ahead, slip the cooked eggs into a bowl of iced water and chill for up to a day. Warm them in hot water for 1 minute before serving.
- If the water is boiling hard, the bubbles tear the whites into ragged strands. Keep it at the gentlest simmer.
Equipment
Wide deep pan, Fine sieve, 2 small cups, Slotted spoon, Kitchen paper