Partner and Food Editor Silvana shows you how to cook the perfect poached egg. Although mastering the art of poaching eggs may seem daunting at first, once you have got the method, they are so versatile. There are lots of tips and tricks to help you poach an egg, but this recipe works well. Serve the eggs on sourdough toast and crushed avocado for brunch, lunch or dinner.
You can taste when it’s cooked to perfection. You can taste when it’s Waitrose & Partners.
We buy all of our eggs from farmers we know and trust, who share our award-winning welfare standards. We do this because it’s the right thing to do, but we also believe that happy, contented chickens lay better-tasting eggs.
THE PERFECT POACHED EGG RECIPE
1. Crack your egg onto a saucer, so it’s easier to slide into the pan.
2. Add a small splash of vinegar to a pan of cold water, around 5cm deep, and bring to a gentle simmer.
3. Use a spoon to swirl the water, making a whirlpool, and gently slide your egg into the centre. Make sure the heat isn’t too fierce – there should just be small bubbles rising.
4. Cook for 3-4 minutes, until the white is just set then gently lift out with a slotted spoon and drain on kitchen paper.