That moment when you cut into a light fluffy poached egg, and the creamy yolk spills over layers of toast, smoked ham and avocado, has to be one of my favourites. But how oh how to guarantee that perfect creamy oozy egg? I was delighted to see that Felicity Cloake on the Guardian food blog, had taken it upon herself to really explore all techniques which you can see here.
I decided to try her most recommended technique, the ‘Vortex’ method and was delighted. It not only works perfectly but produces a super professional and pretty tear drop result. My only modification is that I used a small wok for the water as it gives the perfect depth of water and creates a deeper vortex for the egg to poach in. For Sacha and I there was a 3 minute wait between eggs, which was hardly a wait at all, and the first egg was still warm and perfect.
The perfect poached egg
1 large fresh egg
1 drop vinegar
1. Half fill a medium saucepan, (I tried a wok which was fantastic), with water and bring to the boil.
2. Meanwhile, crack the egg into a small ramekin and add a drop of vinegar.
3. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the ramekin a couple of centimetres into the water.
4. Turn the heat down low, and cook for three minutes – use a timer to prevent overcooking. This is important as I have no sense of timing.