If you love poached eggs but can never get it right, here are six simple tips to help you make your poached eggs a success every time.
Use water that is deep enough – Use a deep pot or saucepan and fill it with around 4 inches (100mm, 10cm) of water.
Add vinegar – Add one tablespoon of vinegar to the water. Any vinegar will do. It helps to coagulate the white in the water thus holding it together.
No salt in the water – Don’t add salt to the water. Adding salt changes the density of the water. Although adding salt will cause the egg to float towards the surface when cooked, it increases the stringiness of the poached egg.
Right temperature – Place the pot with water on your stove and set the stove plate or burner to high. You want to heat the water until you have a rolling boil. This means you have large bubble breaking the surface and lots of turbulence in the water. While you wait for the water to boil, prepare your eggs.
Fresh eggs – Use the freshest eggs you can find. If you can’t get fresh eggs, use a fine sieve strainer and remove some of the runny white by breaking the egg into the strainer until the runny white drained off. Transfer each egg from the sieve to a separate small cup or bowl.
Create a vortex – Once the water boils aggressively, turn the heat down to low. Wait until there are no more bubbles forming from the bottom or only some very small ones. Use a fork. It works best. Hold the fork lightly in your fingers. You want a strong vortex, so start swirling the water with your fork from close to the sides of the pot and gradually increase the speed. Once you see a good strong circular current, move towards the center and increase the speed until a nice deep vortex forms. Remove your fork and transfer an egg to the center of the vortex.