Poaching Eggs Perfectly
Perfectly Poached Eggs
Steve Lister
When you poach eggs in a pan of boiling water, the white of the egg often 'runs wild' and spreads out everywhere, especially if the eggs are not fresh. This is a simple way of making perfect poached eggs every time. The fresher your eggs, better results you will get.
Ingredients
2 eggs per person, use as fresh eggs as you can find. In older eggs, the white has more possibility of running out
A small pan to boil eggs for 20 seconds (or you can use the same frying pan)
A shallow pan/frying pan to poach eggs
Salt and pepper
Instructions
Bring half a frying pan full of water to soft boil.
Lower eggs gently and let them simmer for 20-30 seconds, no more. This forms a sort of skin around the egg inside the shell.
Lift eggs out with a slotted spoon.
Working quickly, gently crack the eggs into softly simmering water in the frying pan, as close to the surface of the water as you can, so they don?t spread with the drop. Try not to put too many eggs in one go, or they may stick together.
Don?t stir. Cover with a lid, and just watch the egg go from clear to white. Lid will allow the egg's top surface to cook faster in steam.
Gently put a slotted spoon under the egg to see if it is set. Lift out, let water drain off and place on the serving plate. If you have a little water on the plate, tilt it and wipe with a clean paper towel. If the eggs looks too wet, gently dab them dry with a kitchen paper towel.
Serve hot on or with toast.
