Sometimes it is the simplest of meals that can be
the hardest to master; that’s why I would like to share with you my 7
steps to perfect poached eggs. I have been known to screw up many a
meal, but poached eggs are my forte. So whether you’re cooking up a
storm for your housemates, looking to impress your new man, or simply
want to enjoy egg some damn good eggs… be prepared to impress with these
no fail steps to perfect poached eggs.
1. It’s All about The Egg
I almost feel like this point is unnecessary, but I would hate for
your eggs to turn out as duds because you had it wrong from the start.
Number 1 of my 7 steps to perfect poached eggs is to always use free
range eggs. Apart from the fact that the eggs you are planning to eat
would come from a happy chicken that was treated humanely, free range
eggs taste far better than non free range eggs. From the color to the
taste, get it right from the start and buy free range.
2. Hot Hot Hot
One of the biggest secrets to perfect poached eggs is to ensure that
you cook them in hot water. It seems obvious, silly even, but there is a
trick to it. Boil a kettle of water and pour it into a frying pan and
place it on a high heat on the stove.
3. Keep It Shallow
You only want to fill the pan half to three quarters full; so that
once the eggs are in they are just covered by the water but not 10 feet
under.
4. Low Low Low
Once your water is boiling turn the heat down a little. If you put
the eggs in the pan whilst it’s still bubbling, chances are that the
bubbles will cause the eggs to spread out and separate.
5. Drop in
Once the water is simmering (not bubbling) crack the eggs into the
pan. The trick is to crack them as close to the water as possible as the
less of a drop the more likely that the eggs will stay in a round egg
shape and not split. I always crack mine around the sides of the pan as I
find they stay put and come out looking lovely.
6. Splish Splash
If your toast is ready and your eggs don’t look cooked a trick is to
splash the eggs with a bit of hot water. It seals the yolk without
hardening it so it won’t break, but when you cut through it, it’s all
gooey just as you want your yolk to be.
7. Drain It
To check to see if your egg is are cooked lift it out of the pan with
a large spoon with slits in it. Slightly (very slightly) shake the
spoon and if the whites wobble then the you’ll need to cook your egg for
a little longer. No one likes wobbly whites. Once your whites are
wobble free, hold the egg in the spoon until all excess water has
drained from it otherwise it’ll make the toast soggy.
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