Eggs are a breakfast staple, but they can be surprisingly difficult to get right sometimes. Fried eggs sometimes end up with broken yolks, while poached eggs gone wrong can turn out looking like deep sea creatures! Following Eggslut's method to perfection will set you off on the right foot.
You'll need white wine vinegar and eggs (obviously). We like to use Clarence Court Burford Browns.
If you want your egg to have a spherical shape, one top tip is to begin by cracking it into a mesh strainer. The runnier part of the egg white will drain away, leaving you with firmer whites. This will reduce the amount of white wispies when cooking. Also, make sure you use the freshest eggs you can! The older the egg, the more liquid white it has (and the bigger likelihood of white wispies).
Add water to a pan and put it on a medium heat. It does not need to be boiling. Just look out for a few bubbles visible at the edge of the pan.
Stir in a dash of white wine vinegar. This will result in a gentle motion which will help the egg to remain in one piece. The white will rise over the egg yolk while cooking.
Create a whirlpool with a spoon or rubber spatula. Crack the egg into the middle of the pan and leave it to cook for a couple of minutes. Make sure you only poach eggs one at a time.
When the egg is fully cooked, use a large spoon to pick the egg from the poaching water, and gently angle the spoon to drain the water away.
Place your egg on a plate. The white should be fully cooked and the yolk should be runny.
We like our poached eggs served over English muffins with avocado.
