How to get the perfect poached egg

To celebrate World Egg Day, which is celebrated around the world every 2nd Friday in October our eggs-pert Chef Chris Bond will teach you his eggs-act way to get the perfect poached egg.

Firstly, I will apologise now for all the Egg puns you are about to hear. It has been a thing in our family since the girls were little. So if you can’t handle the yolks then beat it….

What do you call an egg on a journey? An egg-splorer!

So how do you like your perfect eggs cooked?

Fried, Poached or Scrambled
In our household we seem to have different favourites.. Chris & Emma like them fried sunny side up with Turkish bread or sourdough toast, where I like them scrambled or poached, served with smoked salmon, avocado and Pomodoras orange vincotto balsamic dressing on sourdough toast and well Sarah doesn’t like them at all. (yet) 

So when our friends came for a visit and we ended up having cesar salad with poached egg on top, our friends were very eager to learn how to poach an egg properly, so Chris being a good host and chef, eggs-bertly went through the process.

As we watched him bravely crack the eggs into the boiling water i said “you make that look so easy” As a chef he has hands of steel and the hot steam doesn’t bother him but for us he suggested to first crack the egg into a ramekin and then slide the egg into the boiling water 

So his cracking 5 top tips to cook the perfect poached egg are:

1. Always make sure your eggs are as fresh as they can be..
2. Crack the egg gently into the boiling water (don’t drop the egg in as the water may splash up onto your hand) 
3. Make sure the water is boiling when you crack them in so they don’t stick to the bottom of the pot.
4. The slotted spoon is your friend, have you ever tried cooking eggs with a fork? 
5. Use white vinegar, not any other type. 

How to Poach an Egg

Recipe by Chef Chris BondCuisine: Breakfast, Lunch

Servings

2

servings

Prep time

1

minute

Cooking time

3

minutes

Ingredients

• 4 Fresh Eggs

• 1 lt Boiling water

• 50ml White Vinegar

• Teaspoon salt

Directions

• Boil water in a good size pot (make sure it’s not too small)
• Add vinegar & salt
• Once water is boiling gently crack the eggs into the water
• bring back to the boil
  
• For nice soft poached timer on for 3 minutes (4 minutes if you like hard poached)
• Then turn stove to a simmer
  
• Give the water a little movement with slotted spoon
• After 3 minutes gently scoop eggs our of water with slotted spoon and drain on a teatowel

Notes

• Chefs Tip: If you are not confident to crack eggs over steaming water than first crack the egg into a ramekin or small bowl and place gently in one at a time.