I’ve cracked it!
If like me you lack protein in your diet, these little pillows of loveliness are a must, they’re quick and easy to make (now…!), packed full of good stuff and you can add them to almost any dish.
Positively delighted with my achievements, I insisted on making them over the weekend for brunch – partially to show off, partially to check I could still do it!
I have tried for a long time to get the hang of it, giving up on many occasions and getting the poached egg moulds out of the cupboard (which in my opinion just never turn out quite as nice!)
Eggs (as many as you need!)
The mistake I always made, was over filling the pot with water and/or letting it get to a crazy vicious boiling point, so heed me when I say, no matter what size the pot is, only fill it 1/3 of the way and don’t over boil!
Once you see tiny little bubbles forming on the bottom of the pot, this is when to add in your first egg, if you wait until your pot is raucously boiling and splashing about on the surface, the water will be too rocky and break up your eggs and you’ll be a very sad poppet indeed!
Now I know some folks swear by the capful of vinegar and the swirly whirlpool action prior to adding the eggs into the pot, but it’s never worked for me, so I just crack’em in gently and then watch them rise as they poach, which is oddly therapeutic! Allow about 5 seconds between each egg added (this is so that there’s no chance of them joining onto each other).
I like to take the eggs out after about 4 minutes, so they’re perfect runny deliciousness, but obviously if you’re a heathen who likes your eggs
overcooked completely done, leave them in there for another few minutes before removing from the water with a slotted spoon!
I sat ours on top of smashed avocado mixed with chopped tomato on this brown bread (so utterly nom!) and finished with oakwood salmon. But as I said earlier, you can add them to almost any dish, so be foodieventurous and let me know on Twitter or Instagram what your favourite is!