Sunday, 14 May 2017

HOW TO | POACH THE PERFECT EGG


Scrambled, fried or poached? It's a no-brainer for me, I'm getting poached every time. Though, do you ever find when you opt for poached at home, they end up looking a million miles away from the insta worthy restaurant standard perfectly rounded ones?! Because, same. That is until I found a way of getting them perfect every time - well, the majority of the time.

The truth is, perfectly looking poachies aren't guaranteed each time you attempt them. Eggs can be pretty temperamental in the pan, but that's usually down to their freshness. If what I'm saying now doesn't really resonate with you then hats off to you. It may seem like riding a bike to some but I know the task of poaching an egg is a pretty difficult one to grasp and master for amateurs like me.

So this is going to be a pretty short one but since when has a recipe to poach an egg ever been a long winded process? If you're in the mood to have another whack at poaching an egg, try it out alongside my Avocado Brunch Smash recipe I posted not too long ago. Here's what you'll need and how to make it..

Ingredients

2x fresh free-range eggs
Water
White wine rice vinegar (the chinese one)

Equipment

Saucepan
Mug
Whisk
Slotted spoon

Method

If you've deciding on trying out my Avocado brunch recipe, then fit this little add-on recipe accordingly.
1. Heat a deep saucepan with boiling water to about 1/3 or 1/2 full.
2. Add a few drops of white wine rice vinegar to the pan.
3. Cover the saucepan with the lid and reduce to the lowest setting on your hob, let settle for 2 mins.
4. Crack both eggs into a mug and remove the lid off the saucepan.
5. Grab the whisk and start stirring the water so it creates a small whirlpool effect.
6. As the water is still rotating, pour the eggs from the mug into the centre of the saucepan.
7. Let them do their thing for around 2-3 minutes.
8. Grab the slotted spoon to life out each egg and check if they are cooked thoroughly.  Leave them in longer if you think there are any remaining raw sections.
9. Once you are happy with the way they look (its hard to tell) remove them with the spoon, shake off any excess water and serve!


Share:

2 comments

  1. I am so crap at trying to poach eggs.. I always either leave them for too long or not long enough, so annoying! You have a lovely blog here too by the way, well done on all your hard work pretty lady! x

    adelelydia.blogspot.com

    ReplyDelete
    Replies
    1. hahaha honestly, practice makes perfect with poaching eggs! I used to be awful :( thank you so much for your kind words Adele! xxxxx

      Delete

Blog Design Created by pipdig