I like a poached egg plonked, all by itself, on a piece of toast but there are all sorts of ways to serve them.
You can use toast, or muffins, grilled ciabatta, whatever you think tastes best.
Layer the toast with a nice slice of prosciutto, or smoked salmon, or soft cheese. Poach the egg and lay it gently on top. Garnish with baby spinach or flat leaf parsley.
- Some people suggest dropping vinegar into the water to make the eggwhite set instantly around the yolk, but I swear that I can taste the vinegar. I prefer not to use it myself.
- Eggs should be cold for poaching so use them straight from the fridge
- Use fresh eggs for poaching
Using the Whirlpool Method
How to Poach an Egg
- Large saucepan
- 1 egg
- Add water to a large saucepan until 8cm deep. Bring to the boil and then reduce to a simmer..
- Crack an egg into a small bowl.
- Using a large spoon, gently stir the water in a circular motion to create a whirlpool. This will draw the egg into the centre of the saucepan. Carefully slide the egg into the water
- .Allow 3½ - 4 minutes for a poached egg with firm whites and soft, runny yolk. Allow 4-5 minutes for a firmer yolk.
- Remove egg from the water with a slotted spoon and serve immediately