|Apparently, I’ve been doing it wrong all along!
Stuck with the problem of poaching the perfect egg, I’ve been trying to get something close to acceptable for a while. More often than not however, I would end up with thready and tattered whites. Not acceptable!
After doing a bit of reading and some experimenting, here’s the consistent method for poaching the perfect egg.
Boil some water [about 3cm] in a small round pan if possible. Add a bit of vinegar and when the water boils, add half a spoon of salt. While the water boils, break your egg into a little bowl or something similar [teacup?]. When the water has boiled and you’ve put in the salt, gently, carefully, pour the egg into the water and switch off the heat. Cover and let cook for 3.5 minutes.
Voila! The perfect poached egg is ready. Garnish to taste and serve with hot toast – lovely!
Note: You can hold it under some water to wash off the vinegary taste if you don’t like it. Also, if you hold the egg under some running water, you can peel the white covering off the yolk, like in the picture.