Poaching an egg seems daunting, but it’s easier than you think! Yes, there are a few hacks around but you can follow these steps to make the best-poached eggs or check out the most important tips to poach an egg here. We paired these perfectly poached eggs with a crispy sweet potato and spring onion rosti paired with a creamy avo purée.
(Remember, the water temperature and the temperature of the egg plays a role in the cooking time.)
It is always tricky to poach eggs for a large number of people, to make sure they are all perfectly poached and still warm when served.
Use the same simple steps as you would for one egg, but use a larger pot and poach a few eggs together. This time only cook the eggs until they are firm enough to hold together when lifted out of the pot with a slotted spoon, about 2 minutes.
Remove the eggs from the water with a slotted spoon and gently place them aside on a tray or plate. Repeat this basic process until you have the number of eggs you would like to serve.
Prepare another large pot of simmering water, this time without any acid (vinegar or lemon juice) in the water. Make sure the water is at the correct simmering temperature and then gently place the eggs back in the pot. You will be able to add more eggs to the pot than when you started the poaching process because they already have their desired shape. Simmer for another minute or two or to your desired doneness (soft, medium, or hard).
This last step is just to get the eggs warm all at once and perfectly cooked for your breakfast service.
