Yeah, these are pretty basic, but if you haven’t learned to properly cook a poached egg, you’re in for a treat.
The key is to strain out the thin parts of the raw egg whites with a mesh strainer before cooking.
What you’ll need
- Boiling water
- Mesh strainer
- However many raw eggs you want to cook
What to do
Break 1 egg each into a small bowl.
Being the water to boil in a pot large enough to dip the strainer into. Once the water boils, turn it down to a very light simmer.
In turn, transfer each egg into a mesh strainer. Very gently swirl the egg around until the thin part of the egg whites strains through.
Gently release the egg into the simmering water by submerging the strainer and tilting out the egg. Repeat for each egg.
Let the eggs cook for about 4 minutes, gently moving them around in the water with a large spoon, until the whites have solidified but the yolks are still runny.
When they’re done, remove each egg, on at a time, with a large slotted-spoon.