Perfect Poached Eggs

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.

Preparing the Egg

1. 1

   Bring the egg to room temperature or slightly warmer.

2. 2

   Fill a large cup or pint glass with warm water, put in the egg and leave for at least half an hour.

Poaching the Egg

1. 3

   Bring a medium saucepan of water to a very low simmer.

2. 4

   There is no need to add salt or vinegar, and no need to create a vortex by stirring.

3. 5

   Carefully break the warmed egg into the simmering pan and set a timer for exactly 3 minutes.

Preparing the Toast

1. 6

   While the egg is gently poaching, prepare your toast.

Finishing Touches

1. 7

   Once the egg is cooked, remove from the pan carefully with a slotted spoon.

2. 8

   Place on two sheets of kitchen paper, folding the paper over the egg to dry the top.

3. 9

   While the egg is draining/drying, butter the toast and place on a warmed plate.

4. 10

   Carefully roll the egg across the kitchen paper and onto the toast.

Serving

1. 11

   Serve with a nice cup of tea and the morning paper.