Frankie Bridge shares her hack for ‘perfect poached eggs’

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Poached eggs on toast is a breakfast staple, with perfectly runny yolk over toast cooked in just minutes. Ideal for a weekend breakfast, often cooking eggs can be complicated with too long in the pan causing the yolks to firm up, and too little seeing soggy egg whites.

There are a couple of methods when it comes to poached eggs, from the traditional on the hob to quickly in the microwave.

For perhaps the best result, most chefs recommend opting for a pan on the hob.

Season with pepper or cover with hollandaise sauce for the perfect breakfast.

Follow below for two poached eggs recipes – one on the hob and the other with the microwave.

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Poached egg on the hob

Ingredients

  • 1 tbsp white wine vinegar
  • 2 free-range eggs
  • salt and freshly ground black pepper

Method

Fill a small pan just over one-third full with cold water and bring it to the boil.

Add the vinegar and turn it down to simmer.

Crack the eggs one at a time into a small bowl and gently tip into the simmering water.

Lightly poach for two to three minutes.

For smaller eggs opt for two minutes to achieve a runny yolk and set whites, for a larger egg err closer to three minutes.

Remove with a slotted spoon and drain on kitchen towels.

Season with salt and freshly ground black pepper and serve immediately.

Serve on toast, and add smoked salmon or ham and hollandaise sauce for a richer breakfast.

Poached egg in the microwave

Ingredients

  • Eggs
  • Water
  • And a mug

You may need to do a couple of test runs to see how long to microwave your eggs are based on the wattage.

For example, in a 700-watt microwave it takes around 70 seconds for set egg whites and runny yolk.

Method

Add water into the mug, and then crack an egg into the mug.

With a toothpick, poke the egg yolk and then cover with a microwave-safe saucer or small plate. You can also use plastic wrap.

Poking the egg yolk with a toothpick prevents the yolk from exploding – which on rare occasions it can do.

Then microwave for around 70 seconds, adding five seconds at a time if the egg is not fully cooked.

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