Third round technical knockout for Joseph Parker ... Read more

The perfect poached egg

Last updated 16:44 13/05/2014
JUST GOOEY ENOUGH: The perfect poached egg is a life-affirming experience.

Related Links

Recipe: Fried egg crumpets How to make the perfect hard boiled egg

Relevant offers


Coffee recipes that will give you a sweet kick Recipe: Jordan Rondel's mango and almond cake with saffron Recipe: Sam Mannering's Xinjian-style beef short ribs Recipe: Angelique van Camp's peanut sauce Healthy work lunches for an entire week Recipes: Leftover quinoa & rice dishes Recipes: Whitebait ceviche, Westport whitebait patties, and oven-fried whitebait Recipe: Jordan Rondel's strawberries and cream Recipe: Sam Mannering's salad of scallops, apple and watercress with horseradish The best Italian recipes that are more than just pasta

Julia Child once offered to teach me to poach an egg. And I declined. I had my reasons; I was in labour. But I regret the opportunity missed.

I know how it's supposed to work: the steaming water, the splash of vinegar, the swirling vortex.

Nonetheless, I end up with something that looks like a supernova, surrounded by nebulae. A mess.

I daydream of smoked salmon Benedict smothered in hollandaise but all I ever achieve is a nightmare of egg strands.

So recently, I decided to try something different: learn.

I opened a big reference book and peered at it anxiously while my teens rolled their eyes.

They sighed: try YouTube. There I found a new technique, involving a fine mesh strainer. Which worked. The strainer drains off pre-straggle. And it makes egg handling easy.

That's the thing about motherhood: ut's always an education.



Main ingredient Eggs
Type of dish Quick and easy
Course Breakfast/brunch
Cooking time <30 min
Serves/makes 1
Special options Low fat

One very fresh egg
One tablespoon vinegar (white, wine or cider: all delicious)

1. Calibrate: Fill a large saucepan with water. Add vinegar. Bring to a boil. Lower to a simmer. Lower to less than a simmer: tiny bubbles will be visible on the bottom of the pan, but none will break the surface of the water.

2. Strain: Set a fine-mesh sieve over a bowl. Crack in the egg. Gently rock the sieve back and forth - some white may seep through.

3. Poach: Lower the sieve into the water. Rock the sieve back and forth a couple of times. Tip out egg; remove sieve. Let egg poach 4 minutes, turning once with a soft spatula.

4. Drain: Use a slotted spoon to scoop out egg. Set on a clean kitchen towel to dry, briefly. Serve at once or hold in a bowl of warm water up to 30 minutes.

5. Serve: Nice on a buttered English muffin half, perhaps with a strip of smoked salmon underneath and a spoonful of hollandaise on top.

- Chicago Tribune

Ad Feedback

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content