Perfectly poached eggs

Perfectly poached eggs

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 1/2 litres water
pinch salt
300ml white wine vinegar
free-range organic eggs, cracked into cups
500ml iced water

Method

  1. Boil water in a large saucepan then add salt and vinegar.
  2. Reduce heat to a simmer and gently stir the water. Working reasonably fast, while stirring gently, hold a cup as close to the water as possible and tip the egg into the mixture; watch it travel around with the momentum of your stir. Quickly add another and so on until all eggs are in the pan. This stops the eggs from sticking to each other, while using the large pan ensures the distribution of egg white is minimal.
  3. After 4 minutes, remove eggs with a perforated spoon; they should be elastic to the touch and the whites cooked. Reserve the cooking liquid. Drop eggs into iced water – this ensures they stop cooking immediately while remaining slightly undercooked. Once cool, remove and trim off any excess white. You can cook the eggs up to 48 hours before you need to use them.
  4. Just before serving, simply drop the eggs back into the simmering, seasoned water for 30 seconds or so to cook through.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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