I love poached eggs. On toast, on top of a salad, with smoked salmon or as Eggs Benedict – I can’t get enough! I tried various ways of getting to the perfect poached egg; saucepan, microwave plastic poaching devices, pouches etc. but I could never find a reliable method that gave consistently good results.
With a pan there was always conflicting advice on whether or not to add vinegar, how fast to swirl the water if at all – normally I would end up with a saucepan full of white eggy vinegary strands – not pleasant to look at or to eat! With the microwave devices which clipped shut, you had to pierce the yolk which I found always affected the final aesthetic of the egg. I also always found it impossible to judge how to time the cooking – on first inspection virtually raw, 10 seconds later exploded all over the roof of the microwave! The pouches were the best thing I used, but even then I struggled with consistency.
Eventually, after much experimentation, I found a method which I consider to be a combination of the above three methods – I cannot promise it will work for you, but it almost always works for me…
- Boil a kettle and pour about 4cm of boiling water into a deep cereal bowl.
- Crack a medium egg into the middle of the bowl being careful not to break the yolk.
- Microwave on full power (850W) for 45 seconds.
- Carefully remove the bowl (the water and bowl will be very hot) then using a slotted spoon, remove the egg from the water.
Hey presto, perfect poached egg!