Poached Eggs

This morning I had poached eggs for breakfast. I don’t use a egg poaching pan, simply a pan of simmering water.

Bring a pan of water to the boil, I then stir the boiling water into a “spin” and crack the egg into the spinning vortex. Turn down the heat to a simmer, put the bread into the toaster, when the toast pops up, usually the eggs are done, firm white and soft yolk.

A lot of books I have read (and seen on cookery programmes on the TV) say that you should add vinegar to the water to “stop the egg from breaking apart” as you cook it. Personally I don’t add vinegar as I find it has a minimal or negligible effect (in other words I have seen eggs break apart even with vinegar in the water) and it has to be said it adds a vinegar flavour to the egg. I certainly noticed this when I last had poached eggs in a hotel recently.

I find that actually the best thing is to use really fresh eggs, it is old eggs that fall apart when poaching and not the use of vinegar that keeps it together, as you can see in the picture of my eggs above, still nice and whole! Just some freshly ground black pepper and serve.

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