Poached eggs: they’re definitely a source of contention in the kitchen! Here’s how to cook them perfectly for your entire household, without breaking a sweat.
2 tbsp white vinegar
large bowl iced water
Bring a small pot of water to a gentle simmer. Add the vinegar.
Swirl a spoon around in the water to create a vortex in the centre. Crack an egg into a small bowl and then pour the egg into the centre of the vortex. Allow the egg to swirl and set. Use a spatula to gentle lift it from the bottom of the pan to make sure it’s not stuck. Cook for 4 minutes (for runny) or until just set. Lift the egg out with a slotted spoon and place the egg in the iced water. Repeat with as many eggs as you like.
Transfer the cooled eggs to a tray or plate lined with baking paper. Cover and refrigerate up to 3 days.
To serve, heat a small saucepan of water over medium-high heat. When gentling simmering, transfer the eggs into the water and cook for a couple of minutes or until just warm. Use a slotted spoon to drain the eggs and pat them dry gently with paper towel. Use as you wish!