Perfect Poached Eggs
Mastering the art of poached eggs in your own kitchen couldn’t be easier with this simple recipe.
- 4 eggs
- 1 tbsp vinegar
- sea salt
- Fill a saucepan with water and bring to the boil. Add 1 tbsp. vinegar and a couple of pinches of sea salt and let the water bubble away for a minute or two. Then reduce the heat slightly to medium/high heat and with a spoon make a swirling motion in the water.
- Crack your first egg into a small bowl and then gently slide the egg into the swirling water. Working quickly, repeat this process with the remaining eggs. Once all the eggs are in the water, turn the heat up a fraction and let the eggs poach for 3 minutes.
- When the 3 minutes are up, carefully remove the eggs from the saucepan using a slotted spoon and let them drain on some kitchen paper.
- Serve immediately.
LISA’S TIP - Always use the freshest eggs possible. Adding vinegar to the water ensures that the egg white will start to solidify as soon as the egg hits the water. The 3-minute cooking time will give you perfect yolk porn however if you prefer your eggs more well done then increase the cooking time to 4-minutes. Poached eggs are perfect served with sliced avocado and cherry tomatoes drizzled with a touch of balsamic gaze and some gluten free bread or even a slice of sweet potato toast!