Poached Eggs

Poaching eggs is not a difficult task but there are so many contradicting ways to do this I thought I would add my thoughts on the subject. The most important aspect of poaching eggs though is that the fresher the egg the better the outcome.

Take a deep pan of water and add sufficient white wine or distilled vinegar to the water so you can just taste it. DO NOT ADD SALT.

Cover the pan and bring the water to a full rolling boil.

Break your egg into a cup.

Once the water is at a full boil drop the egg into the water, do not cook more than 3 eggs at once as to water will go off the boil and the shape will not be as good.

Cook for 2 minutes and 21/2 minutes depending upon the size of egg.

Carefully lift the egg from the water and plunge immediately into iced water. 

Allow to cool then lift and trim the excess white from the egg to form a perfect egg shape.  

These can then be stored in the fridge for at least 1 day. I put mine onto kitchen towel until needed.

To use pop them back into unsalted unseasoned boiling water for a minute to reheat.

Note: The fresher the egg the less excess white there will be to trim off.
 

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