Perfect Poached Eggs Recipe at MyDish

Perfect Poached Eggs

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Method

  • The most important thing to do is to bring the egg to room temperature or slightly warmer. Fill a large cup or pint glass with warm water, put in the egg and leave for at least half an hour.

  • Meanwhile bring a medium saucepan of water to a very low simmer. There is no need to add salt or vinegar, and no need to create a vortex by stirring. We want the water as still as possible.

  • Once the egg is warmed, carefully break it into the simmering pan, and set a timer for exactly 3 minutes.

  • While the egg is gently poaching you can prepare your toast.

  • Once the egg is cooked , remove from the pan carefully with a slotted spoon, and place on two sheets of kitchen paper, folding the paper over the egg to dry the top.

  • While the egg is draining/drying you can butter the toast and place on a warmed plate. Now carefully roll the egg across the kitchen paper and onto the toast.

  • Serve with a nice cup of tea and the morning paper
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    Ingredients

    • 1 Fresh Egg
    • 2 Toast
    •  Butter

    By Views 1014  Added Sun Jan 23 2011


    After trying many different methods with varying degrees of success, I am happy to report that I can now produce a perfect poached egg on a regular basis.