Still not quite getting that perfect result? Here are a few more tips that just might make the difference.
First off, choose how you want to prepare them! There are actually a few options here, so give them a try and see which one works for you. You can use the classic ‘vortex’ approach in a saucepan , sit them in a frying pan or use a poacher. Read on to see which one you fancy!
Depending on how you choose to cook your poached egg, making sure you get the timing just right is crucial to make sure you get that golden centre just perfect. Here are the times to look out for.
Make sure they are fresh!
It’s always better to use fresh eggs before poaching because as they age, the white become looser which means that once added to the water they will be more prone to separate. If you are using eggs that are slightly older you can drain off some of the looser white by using a mesh or some careful pouring between the shells.
Never poach your eggs in boiling water as the bubbles will disturb and break up the eggs whites, when you’re trying to keep them all together! Instead, use water that is simmering so that the egg is cooked gently and you have more control over the white.
Add a touch of vinegar
Some people like to add a touch of vinegar into the water to help the whites cook faster so that they don’t disperse too much in the water. However don’t overdo this because if the whites get firm too quickly, the yolk will take longer to cook which can lead to an imbalance.