The perfect poached egg is a matter of taste and personal preference. Many like a slightly runny poached egg while others prefer a firmer one. They can be tricky to get right so it is always best to use really fresh eggs.
- Fill a saucepan nearly to the rim with water. Add 1 tablespoon of white wine vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.
- When the water comes to a simmer, crack an egg into a cup and carefully slide it into the water. Quickly repeat with any remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk.
- Poach the eggs, turning them periodically with a slotted spoon until the whites are firm or to the desired degree of shape, 2 to 3 minutes.
- Using the slotted spoon, remove the eggs and transfer to a clean tea towel. Lightly dab the eggs with the towel to remove any excess water.
Tip: I always use free range eggs – the flavour is better, the colour is better and, when separating your eggs, they don’t tend to split.
Recipe credit: Andrew Rudd
Photography credit: Harry Weir