Poached eggs

Following the Eggs Benedict post, here is the method I use to poach my eggs.

The Mammy has traditionally used a special plastic contraption that is made for poaching eggs; it fits over a pan of simmering water. You but a knob of butter in the rounded pot, crack an egg into it, season then cook for 2-4 minutes, or depending on how you like your yolk.

I prefer to pop the egg straight into a saucepan of boiling water.

Bring a saucepan of water to the boil – the pan should be deep enough to allow the egg to swirl about without resting on the bottom. Crack your egg into a small bowl or ramekin. Add a capful of white vinegar to the boiling water. Reduce the heat to a simmer, stir the water with a spoon and drop the egg straight in. You’ll see the egg white beginning to cook as it all swirls about in the water. Allow to cook for 2-3 mins, or a smidgen longer if you don’t like runny yolks. Remove with a slotted spoon, gently shake off the drops of water and perhaps dab the top of the egg with some kitchen paper (to stop any water soaking into your toast). Pop the egg straight onto some buttered toast and season.

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