Poached Eggs

The key to successful poaching relies on really fresh eggs but a little help can be offered from vinegar when you are not sure of your eggs’ freshness. Even if you are only poaching a few eggs, bring to the boil 1.5 litres of water with 1 teaspoon of vinegar [the volume of water assists coagulation]. When the water boils, swirl it with a table knife to create a whirlpool into which you quickly slip the egg. Wait about 20 seconds for the egg to begin to set before adding any more, limiting the total to four at one time - although frankly I prefer to limit my poaching to 2 per pan at a time. Allow to simmer for 2½ minutes for soft yolks. Use a slotted spoon to retrieve the eggs and then use a clean tea towel or kitchen paper to absorb the excess water. Serve at once unless a garnish is planned. If more eggs are to be poached in the same water, remove any debris such as scum, froth and threads of cooked white.