Perfect Poached Eggs at Home

It took me SO long to figure out how to poach and egg, and since my cousin showed me this handy little trick about a year and a half ago they are now my go-to weekend breakfast dish. None of this nonsense about swirling the water (I have tried that and failed so many times) this process might not produce the best looking poached eggs ever but they definitely taste good for a home effort.

First you need a fry-pan filled with boiling water. Bring to a gentle simmer and add about a tablespoon of white vinegar. The vinegar helps the whites to stick to the egg yolk. Once simmering, gently crack your eggs into the water.

Although they will start off looking like fried eggs in water, generally the whites will begin to cling to the yolk. Whilst you won't have the whites 'hiding' the yolk like a cafe style poached egg, you do end up with the same consistency. I usually let mine poach for about 3-4 minutes or until the whites are firm, then use a slotted spoon to serve them. My favourite way to serve poached eggs is with some smoked salmon, spinach, hollandaise and asparagus. This is such a great way to start the day and beats the breakfasts I have had at most cafes!