How to poach an egg
I thought it might be useful to go back to basics with a few simple cooking techniques. For years I was afraid to poach eggs and It got me thinking that perhaps a few of you feel the same way? This method works well for me, but it does depend on a few factors. The size will obviously make a difference and also the temperature of the eggs, so I’m going to suggest using eggs that are room temperature.
The recipe
How to poach an egg
Ingredients
INGREDIENTS / EQUIPMENT
Method
Bring a small pan with 3-4 inches of water to a gentle simmer. Crack an egg into a small cup. When the water is simmering stir the water to create a whirlpool, then with one quick movement, tip the egg into the centre. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.
For a soft poached egg -
Small egg - 2 minutes
Medium egg - 2 minutes 40 seconds
Large egg - 3 minutes
https://www.simplyfoodbymandy.co.uk/post/how-to-poach-an-egg
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Bring a small pan with 3-4 inches of water to a gentle simmer. Crack an egg into a small cup. When the water is simmering stir the water to create a whirlpool, then with one quick movement, tip the egg into the centre. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.
For a soft poached egg -
Small egg - 2 minutes
Medium egg - 2 minutes 40 seconds
Large egg - 3 minutes