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How to Poach an Egg
How to Poach an Egg

1m read

How to Poach an Egg



The egg is a breakfast foundation the world over: from frittatas and fry-ups to omelettes and benedicts, the simple egg is the most versatile of pantry staples. In order to appreciate the egg in all of its wondrous forms, it all starts with the basics: how to poach an egg. Add this kitchen fundamental to your wheelhouse and you’ll have cracked the code to delectable breakfasts forever.



●      1 litre water

●      Eggs

●      1 tablespoon white wine vinegar

●      Slices white bread, for draining the poached eggs



Bring a litre of water to the boil on the gas hob of the Defy cooker, then reduce to a simmer.  The perfect temperature is between 71˚C and 82˚C. Add the vinegar which causes the egg white to congeal quickly. Cook the eggs one at a time.  Break each egg into a ramekin, stir the water and pour the egg into the simmering, swirling water.  The circular movement will bring the egg white together.  Lift the egg with a slotted spoon and put pressure on the yolk to check firmness.  Remove from the water when done and drain on a piece of bread before serving.