The Perfect Poached Egg

photo courtesy of Henergy

I frequently meet people frustrated by lack of success poaching eggs. I believe that one of the most important things is buying the best eggs. When a young hen (pullet) starts to lay eggs, the whites of those first eggs are stronger. As the hen gets older the egg whites become more runny and won't poach as well.
The way to identify eggs from young hens is by their size, they'll be smaller and by the smoother, thicker shell.



1.Bring water to the boil in a deep saucepan, reduce the heat to a nice simmer and add 1tbsp of vinegar.


2.Carefully break each of your eggs onto a small saucer, then slide them nice and slowly into the simmering water.

3.Depending on how you like your poached eggs; soft poached eggs give them 2 ½ minutes, for firmer poached eggs give them about 3 ½ minutes.

4.Lift them out carefully with a slotted spoon and drain on a clean tea towel or kitchen paper.
 
The acid in vinegar makes the protein in the egg white coagulate. If you are poaching very fresh eggs from young hens you may not need vinegar.
 
Poached eggs are great on toast, with spinach, asparagus, salmon, on potatoes

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