How to Poach an Egg!

Why's it got to be so hard? 

When it's so EASY! 

Poaching an egg is not something only Heston Blumenthal can master, its easy peasy and a fantastic way to eat your eggs for breakfast. That delicious gooey centre that streams out gold yolk is what we all strive for and it can be done! Just a little preparation and you can have this such egg on your plate! My biggest tip would be try not to fiddle too much, let the eggs chill for a bit and the vinegar and water can do all the work. Your eggs should turn out cafe quality if you follow the rules!

But here's a demo, just to help you out that little bit extra. 

Poached Eggs with tomato and Toast.


Ingredients: 
2 eggs
2 tbs White wine Vinegar
1.75 L water
Toast
Cherry tomatoes sliced in half.
Garlic clove, chopped up finely.
Parsley chopped up finely.


Method: 

1. Bring the water up to the boil and turn on your pan for the tomatoes.
2. Once the water has boiled add the vinegar and drop the heat down.
3. Meanwhile toss your tomatoes in olive oil and cook slowly in the pan.
4. When you have small bubbles in the water stir the pot to make the water rush on its own.
5. Crack the 2 eggs in the centre of the pot and let them sit.
6. After a minute, push our spoon through the water, avoiding the eggs to prevent them from breaking, and get the water moving around the egg.
7. Once the white is cooked and hard, and the yolk is still soft to touch (about 2-3 mins) Remove the eggs and place on paper towel
8. Serve on toast with rocket and cooked tomatoes.

Take a dive into the golden yolk!