We eat a lot of eggs in this house. They’re cheap, easy, versatile and healthy. Weekend breakfasts often consist of scrambled or fried eggs. This week I had a sudden yearning for poached eggs. Quick as they are to make, there is something about them that makes them feel like holiday fodder. A treat.
The secret to poached eggs is the vinegar. Two teaspoons in the water and something magical happens – instead of a mess of blobby rubber, the whites remain smooth and round.
I used to boil my eggs for 3 minutes but, since reading Lucy’s ‘Egg Poaching Knowhow‘, I now gently pour the eggs into boiling water before leaving them, off the heat, to gently cook for 5 minutes. Perfect!
Soft, white and just ready for eating. Tuck in!