Daunted by poached eggs? Never fear! We share our must-know technique to achieve that irresistibly oozy yolk every time.
How to make the perfect poached eggs
Making gooey poached eggs is easy with this how-to hack.
The secrets to perfect eggs every time? Begin with boiling water, reduce to a simmer then crack an egg into a cup.
Add vinegar to the water and stir up a whirlpool, then drop the egg into the centre. In 31/2 to 4 mins, you’ll have a poached egg with a golden, runny yolk.
Serve on toast and enjoy a cracking brekkie.
Start by bringing a medium saucepan of water to a simmer. Add 1 tbs white vinegar to the water - this helps the egg hold together during poaching.
Crack 1 egg into a small cup. Stir the water in the pan to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool.
Cook, without stirring, for 4 mins for a soft yolk or 8 mins for a hard yolk. When your egg is done, use a slotted spoon to remove it from the water and place on a plate lined with paper towel to absorb any water.