Poaching the Perfect Egg

Did you know you can whip up an ace breakfast by poaching your eggs the day before, storing them in cold water in the fridge and reheating them for 1 minute in simmering water? You can serve more people this way with no pressure!

Directions

Fresh eggs are the best, but realistically people only tend to do their shop once a week so to make perfect eggs:

1.       Take your eggs out of the fridge at least a couple of hours before poaching to remove the chill

2.       Use a regular saucepan, fill it nearly to the top with water

3.       Add a good splash of white wine vinegar or lemon juice

4.       Bring your water to a rapid boil and turn down the heat to a slow boil

5.       Swirl the water vigorously to create a whirlpool centre

6.       Break your egg gently into the whirlpool and let rest

7.       After 30 seconds, the egg will start to move in a ball around the bottom of the pan

8.       You can now add another egg, remember which egg you added last

9.       Let each egg simmer for 2 minutes (if storing them overnight) or 3 minutes if serving them straight away

10.   Remove with a slotted spoon carefully and rest the spoon on kitchen roll or a clean tea towel on a plate for a few seconds to mop up excess water

11.   Serve straight away – the yolk will be runny and perfect

 

Make sure you take a picture of your creations, and the kids enjoying it, and post on Instagram, tagging @kiwioznannies and @confidentkitchen with hashtag #kiwioz

 


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