There is nothing quite as beautiful as a poached egg on some golden sourdough toast with lashings of butter.
But believe it or not achieving a perfect poached egg is a little harder than it looks.
We have some secret tips from Andrew that we believe gets you that heavenly poached egg every time. (Save this one, you'll need it to impress your friends on the gram)
- Fill a deep pot with water and bring it to the boil (needs to be about 3/4 full)
- Pop about 1 tbsp of vinegar into the water
- Turn the heat down just enough so the water stops bubbling
- Crack your egg into a shallow mug or cup
- Fresh eggs are best when poaching! You’ll find with older eggs their whites can go watery.
- Grab a whisk and mix the water quickly so that the water spins and a well forms in the centre. Be ready with your egg.
- Drop your egg into the centre of the water while it is still spinning. Don’t hesitate on this part! Just go for it!
- Allow the egg to cook for about 3-4 minutes
- Get the egg out of the water and serve!
We get fresh free-range eggs in every week from MAK eggs in Drouin, if you're on the hunt for a great poaching egg
