A perfectly poached egg is delicious served with fishcakes or smoked haddock, or simply on buttered toast. For best results, use really fresh eggs.
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1. |
Pour boiling water into a shallow pan or frying pan, to a depth of about 3cm. Bring back to the boil then reduce to a simmer. |
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2. |
Crack each egg into a cup, then gently tip into the water. Cook no more than 2 or 3 eggs at a time. |
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3. |
Keep the water simmering for about a minute, until each egg white is opaque. |
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4. |
Carefully remove the poached egg with a slotted spoon and serve immediately. |