Poached egg

Poached eggHarry Weir

Nigella Lawson has admitted that she struggled in the past to cook the perfect poached egg. Here are some tips to master it for novices and seasoned cooked alike.

  1. 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.
  2. 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.
  3. 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.
  4. 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: If you can, use free range eggs – the flavour is better, the colour is better and, when separating your eggs, they don’t tend to split.

READ MORE: For more egg tips, click here