How to make perfect poached eggs every time
Here's how to make perfect poached eggs every time! Light and fluffy egg white with the most amazing runny yolk.
Ingredients
- Fresh eggs as many as you'd like and the fresher the better
- 1 tsp rice wine vinegar
- Salt and pepper
Instructions
- Half fill your saucepan with boiling water and add 1 tsp of rice wine vinegar per 1.5 litre of water.
- Heat your water so that it's bubbling at a consistent rate, but not boiling angrily.
- Crack your egg into a bowl and stir the water in your saucepan so that it's gently spinning. Then slowly pour your egg into the water from your bowl.
- Use a slotted spoon to check on it occasionally and when the egg white looks cooked, remove it from the saucepan. This should take around 1-2 minutes, but checking the egg white is usually the best way to ensure you don't over do it.
- When it's cooked, remove the egg from the saucepan and allow it to drain on a piece of kitchen roll.
- Add a little salt and pepper and enjoy!