How to poach an egg.
I love eggs. Scrambled, soft boiled, hard-boiled, fried, or an omelette, I’ve yet to find a way of serving an egg that I didn’t fundamentally think was wonderful.
And yet I haven’t eaten a poached egg in 15 years.
Why? Fear. Fear of getting it wrong. Fear of “stringy egg soup”. Fear of stinky vinegar stinking up the house.
So I thought to myself, “surely there’s a website that’ll give me advice on the perfect poached egg?”
And to google I go, and of course there is a thousand and one bloody sites. And guess what? It’s a hotbed of conflicting advice. Every chef has a different method. I’m confused, I don’t want choice - I want results.
