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How to poach an egg

by Great British Chefs8 December 2014

How to poach an egg

Poached eggs are both delicious and healthy. They're often served on top of fish, gammon steaks or asparagus. They're also the star ingredient of eggs Benedict – one of the tastiest breakfasts to ever exist!

When poaching eggs, ideally use fresh eggs and keep them the fridge until ready to poach. Fresh, chilled eggs are more likely to hold together when poaching. Here's how to ensure you get that perfectly runny yolk and solid white every time.

Bring a deep saucepan of water to the boil. Add a tablespoon of white wine vinegar and plenty of salt
Crack each egg you intend to poach into a separate small cup or bowl
Reduce the water to a simmer and use a slotted spoon or whisk to stir the water into a whirlpool
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
Poach the eggs for 5–6 minutes, ensuring the water stays at a gentle, soft boil
Remove the eggs from the water with a slotted spoon and drain on kitchen paper. Season and serve

Serving suggestions

Geoffrey Smeddle serves poached eggs with grilled asparagus, balsamic and Parmesan for a delicious starter or try Mark Jordan’s classic dish of Fillet of cod with poached hen’s egg, crushed Jersey Royals and chive butter. Try Sally Abé's Eggs Florentine recipe too – a dish very similar to eggs Benedict but with spinach instead of ham.

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