How should I poach an egg?
I have tried many techniques but what gets the best results for me is dropping them directly in water and vinegar. Complete method below:


Take eggs out of fridge early and leave to reach room temp. It is okay to leave them out of fridge overnight if cooking for breakfast.
Fill pan with water - I use frying pan with minimum depth of 4cm.
Add splash of vinegar to help the egg coagulate.
Bring water to boil then reduce heat until you can see a few tiny bubbles rising from bottom of pan.
Crack 1st egg into ramekin of some sort - I use a narrow tea cup.
If cooking one egg:

Stir the pan very slowly from the outside and then gently slide egg from ramekin into middle of pan.
NOTE: Do not make a rapid whirlpool in the center of pan - the centrifugal forces will pull the yolk towards the side of the pan creating a yolk sack with whites left in the middle of whirlpool.

If cooking many eggs:

Gently slide egg from ramekin near outside edge of pan with following eggs near edges of pan. Use a spoon to push escaping whites towards egg after sliding in for a couple of seconds until it starts to coagulate.

Cook for about 3-4mins for runny, longer for harder yolk.
If eating immediately:

Use a slotted spoon to lift eggs onto a plate with 2 layers of paper towel. Make sure to drain excess water - you may like to shake slotted spoon a bit.
Place a paper towel over eggs and press down gently to soak up excess water.
You should be able to pick up your perfectly poached egg with your hands and show your friends how pro you are.

If cooking lots or eating later:

Remove eggs with slotted spoon and place into bowl of cold water.
You may quickly heat them up in hot water when ready to use.



This is my morning routine twice a week - with english muffin, butter, bacon, rocket/spinach salad and hollandaise sauce.