First, heat a saucepan with about 6 inches of water in it.
Put a splash of white vinegar in the water - this helps tighten up the egg. You can use balsamic (this adds a creamy colouring to the egg, which you may/may not like).
When the water is just about to boil, gently create a "whirlpool" with a spatula...with the water moving in a circle, slip your egg into the pot. The reason for the whirlpool is that the movement helps the white wrap itself more uniformly around the yolk...so you don't get as many bits of white flying off in all directions.
After about 3 mins, your perfectly poached egg will be ready to scoop out and serve.
Poaching an Egg
First, heat a saucepan with about 6 inches of water in it.
Put a splash of white vinegar in the water - this helps tighten up the egg. You can use balsamic (this adds a creamy colouring to the egg, which you may/may not like).
When the water is just about to boil, gently create a "whirlpool" with a spatula...with the water moving in a circle, slip your egg into the pot. The reason for the whirlpool is that the movement helps the white wrap itself more uniformly around the yolk...so you don't get as many bits of white flying off in all directions.
After about 3 mins, your perfectly poached egg will be ready to scoop out and serve.
