Poaching an egg is pretty straightforward but can be rather daunting if you don’t know the following few, simple steps to getting it right. Here’s a video that will show you how to perfectly poach an egg every time:
How to poach the perfect eggs for delicous eggs benedict
Ingredients 2 free range eggs 750 ml water 1 tsp white wine vinegar
Method 1 Add the vinegar to a pot of steadily simmering water. (The water must not be boiling but must be more than a gentle simmer. There should be movement in the water). 2 Crack eggs individually into a ramekin or cup. 3 Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. 4 Leave to cook for three minutes for a perfect soft yolk. If you prefer your egg a bit harder then leave it for an extra minute or two. 5 Remove with a slotted spoon, cutting off any wispy edges using the edge of a spoon. 6 Drain onto kitchen paper, allowing excess water to drain off the egg. 7 Plate onto a toasted English muffin topped with rocket and Gypsy ham. 8 Spoon over hollandaise sauce.
Tip If serving many eggs make them beforehand as per the recipe but only cook for two minutes. Store them in cold water and reheat in simmering water for a minute before serving.