Craig had always assumed poaching eggs was difficult, however since first attempting them last year, he discovered how simple and delicious they are and he has been making them for himself most weekends ever since.
He like to try different things to go with the eggs. Salt and pepper are a constant, but other winners include parsley, tomato sauce, HP Sauce and also Sumac which is a purple spice with a tangy lemony taste used a lot in Middle Eastern cooking.
The eggs used on this occasion were very small which made them perfect to go on our Home made bread.
- A dash of white vinegar
- Salt & Pepper
- Optional extras inc. parsley, tomato sauce, HP sauce, sumac…
- Bring a saucepan of water to the simmer and add a dash of vinegar.
Note: The vinegar helps hold the egg together in the water, although too much vinegar can result in rubbery eggs
- When the water is at a gentle simmer, use a whisk to swirl the water into a vortex, this also helps the egg hold together
- Crack the egg into a small container and then carefully lower it into the water just away from the center of the vortex
You can crack the egg directly into the water, but again carefully lowering it in will help hold the egg together
- Quickly repeat Step 3 for any remaining eggs. I wouldn’t recommend any more than 3 eggs in one saucepan
- Start the timer. I find 2min 45sec is ideal for runny yolks
- Don’t forget to toast your bread
- Once the time is up remove the eggs one at a time with a slotted spoon and drain before placing them on the toast.
Optional: drop eggs into cold water before placing on toast to stop the eggs cooking any further. However I find as I eat mine straight away this is not an issue
- Top eggs with salt and pepper and any other toppings as desired such as parsley, tomato sauce, HP sauce, sumac…
- Enjoy with a glass of OJ for Sunday morning brekkie!