The perfect poached egg should have a smooth surface, rich egg whites, tender and tightly wrapped in the yolk. Moreover, the most important thing is that the yolk must be fluid and liquid.
Course Breakfast
Cuisine British
Keyword classic
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2
Calories 75kcal
Author Guy McGarva
Ingredients
2fresh egg
1tbspwhite wine vinegar
Instructions
Boil enough water in a pot, reduce heat until it is just boiling very slowly. Add the white wine vinegar and stir. Break the very fresh eggs into separate small bowls. Carefully pour the eggs into the water. With the heat on very low, cook the eggs for 2 minutes. After 2 minutes remove the pan from the heat but leave the eggs in the water. Remove the eggs from the water after 3-4 minutes for runny yolks.