Poaching Eggs

[Misspears]

Break the boiled egg habit! Poached eggs taste irresistible, look super and aren’t hard to make.




Served with creamed asparagus, on top of a tomato and asparagus salad, or potted with capers, sardines and tomatoes – there are so many ways you can serve poached eggs for breakfast, a light lunch or a classy, easy supper.

Here’s how to cook poached eggs so they’re restaurant-perfect:

1. Bring water to the boil in a pan.
2. Add a drop of vinegar – that stops the egg white from leaking in the water. (Use a light vinegar to prevent the egg from being discolored.)
3. Place a layer of cling film in a cup, brush it with oil and drop a fresh egg into it. Twist the ends of the cling film together and knot them to form a little sack.
5. Turn down the heat – the water should only simmer.
6. Place the egg in its sack gently into the water and let it cook for 4 minutes in hot water.
7. Take the sack out of the water with a slotted spoon. Carefully open the cling film and you’re ready to go!

[annie]

I am hopeless at poaching eggs without a poacher, so I will try this & I love them with asparagus, sothan999 Ann for this

[wendy]

My poached eggs are terrible, and yet I love a really good cooked one.
I saw on one of the cookery programmes I think it was Lorraine, and she cooked the egg like this.
thank you Ann

[maureenho]

The secret to poaching eggs is to keep the pan lid on, or like in the recipe cover.

[Rosalind]

Looks very tasty than999 .

[chenrezig]

I like the idea of the cling film, I will have to try that