Poached eggs
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1–2
Poppy shows us how to make restaurant-worthy perfect poached eggs every time.
Ingredients
- white wine vinegar: 1 tbsp white wine vinegar
- eggs: 1–2 free-range eggs per person, as fresh as possible and fridge cold
Method
Fill a small saucepan with water. Add the vinegar and place over a high heat. Once bubbles start to form on the base of the pan, turn the heat down to low. When there are a couple of bubbles coming up from the base of the pan, give the water a little swirl.
Crack your cold, fresh eggs into the pan and leave to cook for around 2–3 minutes. Give the egg a little poke to make sure you’re happy with the wobble and then drain on some kitchen paper. Serve them however you like.
