When I go out for breakfast, I always get poached eggs – they’re much healthier than fried, and you still get to enjoy that delicious, runny yolk. For a long time, I tried and failed to make these at home, but I’ve finally found the way to make them perfect every time.
Rather than the method where you swirl the water round rapidly while you add the egg in (which always seems to result in the egg white going all over the place and an ‘egg drop soup’ consistency to the water), I now use Delia Smith’s alternate technique. Bring a saucepan of water to the point where bubbles are JUST breaking the surface, then crack the egg and gently add it to the water. Cook on this ‘just simmering’ for one minute, then turn the heat off and let the egg sit in the water. Delia recommends leaving it in the water for 10 minutes, but I find that to have perfect runny yolks, eight minutes is the right amount of time.
So easy and so delicious, especially when placed on some toast covered with mashed avocado and a little bit of extra virgin olive oil. A perfect breakfast.