How To Make Perfectly Poached Eggs
A friend of mine once cooked his girlfriend poached eggs for breakfast in bed. He got a
pot, added vinegar and pickled those suckers. No water, just a pot of vinegar. To this day, that is still a better effort than some qualified chefs I know.
Here is a full proof poached egg recipe, even my brother gave it a crack and came up trumps…
Free Range Eggs For Every Meal
- Water — 3 litres
- Apple cider vinegar — 100ml
- Sea salt — 2 tablespoons
- Eggs — 1–5 eggs per session
- Combine water, salt and vinegar in a pot, bringing to boil on highest temperature
- Reduce temperature to a simmer and begin creating a whirlpool with a spoon
- Crack in 1 egg directly or first drop into your smallest cup/bowl
- Add up to four more eggs one a time — do not worry about whirlpooling after the first
- Set the timer 3 mins for soft and runny, 3:30 for medium
Optional — Fill a bowl with ice cold water and drop the poached eggs in when they finish cooking. This will stop the cooking process and you can make two batches of five, using them all week, whenever you need a delicious protein hit. Store for 3–4 days in a sealed container half filled with water and a tablespoon of salt.
My Servings Suggestions
- On toast with avocado and a touch of olive oil, on your salads or between meals with hot sauce.
- On crab cakes. This country needs more crab cakes… just saying.