We asked friends, family and colleagues which style of eggs they find most intimidating, and the unanimous answer was poached. Everyone thinks there is a trick, like swirling the water, but we find that carefully slipping each egg off a small dish or saucer into barely simmering water works every time.
Perfect poached eggs
Ingredients:
- Water, for boiling
- 1 tbsp vinegar
- Eggs
- Toasted bread, optional
- Sliced avocado, optional
Method:
Fill a wide pot or frying pan with about 2 in. of water. Add 1 tbsp vinegar.
Boil, then reduce heat so water is just simmering. Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs, up to 4 per batch. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks.
Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water. Serve on toast with sliced avocado.
Courtesy Claire Tansey
www.chatelaine.com
@tanseyclaire
@chatelaine