Poached Eggs
Poached eggs are delicious but tricky to get just right. The key is getting the water to the right temperature - hot but not quite boiling, and keeping it there until the egg is perfect. Soft yolk but no runny white.
Serve on buttered toast with salt and pepper, with or without smashed avocado.
Ingredients
- 1 egg
- White wine vinegar
Method
- Add about 4cm of water to a frying pan (enough to cover the egg). Add a splash of the vinegar to the water.
(open recipe in the pippa app)
- Heat water to 85C.
- Add the egg very gently. Crack the egg and lower it in from as low to the water as you can get.
- Cook for 3 min 30 seconds. Make sure the water stays between 80 and 90C (pippa will help you).
- Drain throughly before serving onto the toast.