I’M not sure why, but we tend to associate poached eggs with a fancy cafe breakfast.
Yet a lot of home cooks are very familiar with the recipe because of previous experiences when they’ve tried it.
However, today I’m going to get rid of that stressful feeling, and help you make poached eggs like professional cooks do, but at home.
First thing first, you MUST use the freshest eggs possible.
If you have chooks at home or know a neighbour who does, this is the moment to start an arrangement to grab some of those beauties.
Why? Because eggs the older they become the more they lose the thick and clear egg white and it will be impossible to poach a perfect looking rounded egg.
So how do you know if your eggs are fresh?
There are a few ways: the easiest one? Crack one egg on a plate and look at it: you’ll see the three parts. The egg yolk, the thick egg white, and a little water-ish egg white. Remember! The bigger the thick egg white it is, the freshest the egg is. That is the important part we need in order to poach our eggs.
Professional tip? Some chefs place the egg on a fine colander in order to lose the layer of water-ish egg white, before they add it to their simmering water. Between you and me, is it completely necessary? Not really.
Okay, let’s understand the technique!
Poaching eggs is as easy as starting by bringing a pot of water with vinegar to a low simmer then carefully add the egg into the center of the pot and cook it for two to three minutes.
During this time, the thick egg white coagulates around the yolk creating a protective bag.
To make it look round and awesome, it’s as simple as, once you put the egg out of the water, you can remove the ‘tail’ of egg white that sometimes you get. Leaving it rounded and looking like a pro.
Suggestions? Season your eggs properly. For those food enthusiasts who love taking simple things to another level, serve them with a pinch or two of homemade dukkah. You’ll see!! Your life is about to change just with that one tip!
Ingredients:
– The freshest eggs you can get!!
– White vinegar
– Perforated spoon
– Paper towels
– Salt flakes
– Optional: homemade dukkah to serve
Method:
Step 1
Bring a large pot of water to a gentle simmer with white vinegar.
Step 2
Swirl a perforated spoon around in the water to create a vortex in the centre (like a twister). Crack an egg into a small bowl and then pour the egg into the centre of the vortex. Allow the egg to go deep in the water and move freely.
Step 3
Cook for two to three minutes, or until your desired consistency. To check? Lift the egg out with the perforated spoon and check with your finger. When ready, place the egg on a plate with paper towels to absorb the excess of water. Remove the egg white ‘tail’ with the spoon, season well and serve immediately.