Jill Dupleix

To poach an egg

Preparation info
  • Feeds

    two to four

    • Difficulty

      Easy

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

You will need a wide, shallow-sided stainless steel pan with a lid, a slotted spoon, some kitchen paper and a pair of scissors. After that, the perfect poached egg is only a matter of timing.

Ingredients

  • 4 eggs (65 g), as fresh as possible
  • 2 tbsp

Method

Fill pan with water to 5 cm (2 in) level and bring to a rolling boil (in which medium-sized bubbles appear on surface of water, but there is no turbulence below). Add vinegar, which will help the white coa