Poaching is the perfect way to achieve a creamy, delicate egg that cannot be reproduced by frying or boiling.
Poached eggs are usually eaten for breakfast or brunch, often served on a bread base with additional toppings, as in the case of eggs benedict or Florentine.
They can, however, be eaten in main meals, served over salads, cooked and served in broths or enjoyed in spicy tomato sauce, such as the North African dish shakshouka.
Making poached eggs may seem simple enough but if you have ever tried it yourself at home you will realise it is not as easy as it appears.
To poach the perfect egg, follow this simple recipe:
Bring a pot of water to a gentle simmer. Avoid boiling water as the bubbles will cause the egg to break up. Add a splash of vinegar to the water but don’t add salt. Crack an egg into a bowl. Make sure your egg is very fresh; older eggs do not make good poached eggs. Stir the water into a whirlpool then gently pour the egg into the centre of the whirlpool. Let it simmer for 3-4 minutes then remove with a slotted spoon and drain on some kitchen paper. Season and enjoy! Would you rather see the future or change the past?