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How to poach an egg

How to poach an egg

How to poach an egg

Poached eggs make a delicious, healthy breakfast dish or served on top of fish, gammon steaks or asparagus.

When poaching eggs, ideally use fresh eggs and keep in the fridge until ready to poach. Fresh eggs are more likely to hold together when poaching.

Method

1
Bring a deep saucepan of water to the boil, add a tablespoon of white vinegar
2
Crack each egg you intend to poach into a separate small cup or bowl
3
Reduce the water to a simmer and using a whisk stir the water into a whirlpool
4
Quickly and carefully, tip the eggs into the water one at a time close to the surface. Cook a maximum of 3 eggs at a time
5
Cook for 3 minutes
6
Remove the eggs from the water with a slotted spoon
7
If not using the eggs straight away drop them into ice water to stop the cooking process

Uses

Geoffrey Smeddle serves poached eggs with Grilled asparagus, balsamic and Parmesan for a delicious starter or try Mark Jordan’s classic recipe of Fillet of cod with poached hen’s egg, crushed Jersey Royals and chive butter.

 
 

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