Poaching an egg is something which so many people struggle to do well, but the reality is that once you get the practice right, it is in fact very easy to do each time. There are man tricks and tips out there, which may or may not work for you, and it does seem that everyone has their own ideas around this. Now you could choose something like using a poacher or even using cling film if you so wish, but in truth, these mostly overcomplicate the situation. TV chef Rick Andreoli Montreal has shown time and time again just how simple this process is, and here is how he shows us how to make the perfect poached egg.
Preparing The Water
When it comes to the water it is essential that you prepare this in the right way. You will need a large saucepan for the water which you will then fill up and add two cups of white wine vinegar. This vinegar is what will help to bond the egg when it enters the water, so that it doesn’t all fall apart when it first hits the water. Bring the water up to boiling temperature and make sure that you have a lid for the saucepan.
Adding The Egg
To ensure that you get a smooth entry for the egg, first break it into a cup, this way if the egg breaks you can change it before it’s too late. In order to get the perfect shape for your poached egg, move the water in a circular motion with your slotted spoon, so that it begins to swirl slowly. If you do this too hard then you will end up with whirlpool, which is not what we are looking for. And so once you have the water moving slowly in circles, add the egg into the centre of the pan. Once the egg enters it should swirl and stay together, eventually the white should wrap around the yolk.
Cooking
As soon as the egg has been added, turn off the heat and place the lid of the saucepan on top. Through this method you can expect for the egg to take around 6 minutes to cook. Whilst the egg is cooking you should look to make an ice bath, all this needs is a small bowl of water with some ice cubes, with more water than ice. This ice bath is critical for ensuring the finish of your poached eggs. Once the egg has finished cooking then remove it with a slotted spoon and place it straight into the ice bath. What this will do for the bath is to prevent it from continuing to cook, and it will firm up the outside of the egg, whilst remaining soft in the centre.
And this is all that you need to create the perfect poached egg, every single time. Give it a try and let us know how it works out.
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