How to poach an egg

I kid you not I am about to write a blog post about how you poach an egg. Okay okay, now you've picked yourself off the floor from rolling around laughing I am actually really serious. I'm writing this post because there are so many people who think they cannot poach an egg and so never make poached eggs and as they are delicious and I don't want you/them to miss out I'm going to show you two ways to make them without any fancy equipment; the quick easy way and the sure-proof way.

First a little more about why I'm writing this post. When I went to university I couldn't cook. The most I could make was a bacon sandwich and even then it could be touch and go if I got distracted (this has proved a reoccurring theme throughout my cooking) and I would burn it. Despite learning a lot about cooking I left university with a law degree but still unable to poach an egg. I experimented in the following years using various different types of oil, vinegar and swirling techniques but still couldn't do it (and my eggs usually tasted like vinegar). Then one day, I stripped the method right back and it worked. Wahooo!

Anyone, who follows my Instagram will know that I love poached eggs for breakfast so here are my two methods:

Quick Method
Put boiling water into a shallow frying pan, you want it to be approximately 2 inches deep. Make sure it is simmering so that you can see bubbles but it's only gentle movement. Take two eggs out of the fridge, crack one egg on the side of the pan and gently empty the contents into the pan where its least bubbly. You'll want to do this fairly slowly and from a low height. Repeat with the second egg and drop it into the water on the other side of the pan to the first egg. The contents of each egg will stay together naturally without the need for vinegar. Make sure you hit the timer on your phone straight away for 4 minutes. When the timer goes off remove each egg in turn using a slotted spoon. Place them on toasted bread, I always salt the bread and not the toast, for some reason it tastes better that way, with or without avocado mashed on top.

Sure Proof Method

Set a pan of water to boil. Get a ramekin and some cling film. Cover the ramekin with cling film and push the cling film to the bottom of the ramekin. Add a bit of oil (approx. half a tsp) to the cling film and cover the cling film in the oil (just use your fingers to cover it quickly) and crack an egg into the cling film, add salt and pepper to taste. Pull the edges of the cling film to the top together and seal the cling film by twisting it a couple of inches above the egg. Repeat with the remaining eggs and then at the same time gently drop all of the egg parcels into the boiling water and fold the edges of the cling film over the edges of the pan or trap the ends with the lid of the pan. Again leave the eggs to boil for four minutes. When the timer ends lift the eggs to a chopping board and cut the top of the cling film and tip upside down and pull the cling film off. This method gives very neat eggs without the need to use an egg poacher which can be faffy to clean.

So there we go, it's not as hard as it seems and I am so annoyed with myself for putting off trying it for so long. If you know someone who would find this helpful then be sure to share using the button below.