Friday 11th February 2011
This is how I do my poached eggs. I got the method from the tele.
I’ve tried poaching pans and special cups that you place in boiling water and this is the only thing that has worked for me. I hope it works for you too, let me know.
Put a small pan of water on to boil. Add a little clear white vinegar to the boiling water. While the egg is still in the shell submerge it in the boiling water for about 10 seconds. (This congeals the egg inside a bit.) Once the water is boiling turn it down to a rolling boil and then stir the water until you have a fast-ish whirlpool effect. The centre of this whirlpool is where you want to put the your, slightly congealed, egg. The centrifugal force wraps the egg into itself thus poaching it into a neat little parcel. Leave the egg to cook for about 2 minutes or however long you like your egg cooked. Remember to drain the egg properly before putting it on top of the bubble n’ squeak or it’ll go a bit soggy.