Richard & Stephen's Perfect Poached Eggs
Method
- Fill pan with water, ensuring there’s enough to cover the egg.
- Bring water to boil, add a splash of malt vinegar to help to bind the egg.
- Crack egg at the thin end to avoid breaking the yolk, pour it carefully into the centre of the boiling water. Now, put your toast on.
- The water will have briefly come off the boil when the egg went in.
- When it returns to the boil, turn down the heat so it is barely simmering.
- When the toast pops up, take the egg out using a flat, non-stick slotted spatula, and slide onto a bread board.
- Butter your toast to give the water on the egg time to evaporate.
- Put the egg on the toast.
- Make an incision with sharp knife and season with salt and pepper.
- Perfect!