After sharing the very basic recipe for Toasted Garlic Bread the other day I have decided to share some more very basic recipes. Simple things I cook that aren’t really much of a recipe but very handy to whip up at a moments notice. Poaching an egg is one such recipe.
Above is the scene I woke up to one morning. Tilly was up and busy in the kitchen. She had set herself a nice little breakfast spot by the window and had some water heating up on the stove to poach an egg. Now Levi is a dab hand in the kitchen with a few basics like making pancakes and poaching eggs so Tilly must have felt ‘if Levi can do it, I can do it’.
She had already gone down into the backyard and collected a freshly laid egg so I gave her a little direction and she had a lovely poached egg with toast for breakfast.
I have seen plenty of methods for poaching eggs and tried 3 different ones. The one I now use, and will share, is by far the simplest method. To have a perfect poached egg the eggs must be fresh and the water must have a good tablespoon or two of vinegar. I use white wine vinegar. The vinegar helps keep the egg together into a nice neat round.
For years I favoured the simmering water, swirled with a spoon method. It works but you can only poach one egg at a time. If you only have one egg to do and you like this method then I recommend using a good whisk to do the swirling.
But in a household of 6 people and often more, one egg at time isn’t my idea of a fun morning. I have had a few brunches standing over a simmering pan poaching eggs, one at a time, to make eggs benedict for 10 or more people. Thankfully, no more. If the eggs are fresh and a good amount of vinegar is in the water the eggs will happily oblige and sit side by side cooking in a big pan. I will cook about 4 eggs at a time.
Poached eggs are a very handy recipe to know. We will have them for breakfast with just toasted soldiers or make Eggs Benedict for the occasional weekend breakfast. But we don’t restrict eating them just for breakfast. They make a quick dinner as part of a salad or just served with roasted vegetables. My all time favourite way to serve them is – well I will share that in the next post.
2 tablespoons white wine vinegar
pinch of salt
Bring a big saucepan of water to the boil. Add the white wine vingar and a good pinch of salt and turn the heat down to medium/low to a gentle simmer.
Crack one egg at a time into a bowl. If the egg is intact then gently slide into the simmering water. Leave for 30 seconds before adding an additional egg. The eggs will take 3 -4 mintues to cook. Gently lift the cooked eggs out with a slotted spoon. Drain on a paper towel before serving.