A Perfect Poached Egg

A Perfect Poached Egg

One of my favorites for a quick breakfast or lunch is poached egg on toast.  I usually just season with salt and black pepper and have on its own, or might have some tomato or avocado if I have it.  I did a poached egg yesterday with some grated parmesan and tabasco.  I've been asked before about how to get that perfect poached egg with a soft runny yolk.  There are little accessories you can buy and use as a mould for a poached egg to get the perfect shape but I'm not too fussy about that.

Although it does help to break the egg into a mug first and then slide it into the pan.

  1. Boil a little water in a small saucepan, enough to cover the eggs.
  2. Bring the water to light simmer.  If the water is too hot the eggs will cook too quickly.
  3. With a fork, swirl the water so that it's moving in a circular direction when you break the eggs in.
  4. When you add the eggs, leave the eggs on a light simmer for 4 mins.
  5. Remove with a slotted spoon and serve on buttered toast.
Tomato and Chilli Jam

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My Mindful Year with Sas Petherick

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