The perfect poached egg


In a saucepan

1. When the water is steadily boiling, add a small drop of vinegar to the saucepan.

2. Crack the egg into a cup, ramekin or small dish.

3. Using a wooden spoon, make a gentle whirlpool in the boiling water – this will help the egg white to coalesce with the yolk.

4. Very carefully put the egg into the boiling water, while first and leave for a few minutes – in most cases three minutes should be enough.

5. Once cooked, take your egg out using a slotted spoon and place on some kitchen paper to soak up any excess water.

Tip: Make sure whatever eggs you’re using are really, really fresh!

 In a microwave

1. Crack your egg into a bowl or mug, add in about 1/3 cup of water and a few drops of vinegar.

2. Place the bowl or mug into the microwave and cover with a plate and cook on a medium to high power, for 1 minute.

3. Check the egg after this amount of time, as it may need another 20-30 seconds or so in the microwave.

4. Take the egg our of the bowl or mug using a slotted spoon.

 Tip: Make sure all crockery is suitable to use in a microwave.


In cling film

1. Place the cling film into a small to medium sized mug and crack the egg into it. Twist the cling film together to seal it up and to help create a round shape for the poached egg.

2. Gently drop the cling film into a saucepan of boiling water and cook for about 5 minutes.

3. Take the cling film out of the saucepan using a slotted spoon and place on a towel or some kitchen paper.

4. Undo the cling film, remove the egg and enjoy.

Tip: Make sure you tear off enough cling film from the roll.



Woman's Way