When I was younger I hated eggs. I remember my mum encouraging me to try them over and over again. One memory I have is trying a fried egg, when I was seven, and thinking “hmm the white bit is OK but I am never eating a yolk again.” My relationship with eggs was over for eleven years.
Then when I was around 18 I took a liking to poached eggs – but they had to be made by my mum and in our kitchen. I’m not sure what is about eggs, but even now, I have a funny feeling about them.
I learned to appreciate scrambled eggs on toast. Knowing that it was a substantial breakfast that would prevent me from snacking as the day went on. I would eat eggs, but I would never crave them. I would never order them when eating out.
Oh how times have changed. I’m not sure what the real turning point was. All I know is this year alone I have made up for years of not eating eggs. Since moving in with my boyfriend last year we have eggs regularly for breakfast at the weekend. Often it’s scrambled eggs infused with chorizo or poached eggs and a generous portion of smashed avocado. Almost always served up with a slice of delicious sourdough toast. Whenever I go out for brunch you can guarantee I will order Eggs Royale or any eggs and smoked salmon dish.
At first I played it safe with scrambled eggs. Never runny. Always quite dry. Nowadays I do my best to make sure they do not become so dry. I now appreciate them served not too runny but with a silky texture. Then I remembered my love of my mums poached eggs. Soon I was experimenting and rediscovering my love of poached eggs. I became obsessed with creating the perfect poachie.
I’m not quite sure I have completely mastered the poached eggs but I have really upped my game over the last few months. Here are a few tips that I have found quite helpful.
- Boil the water in the kettle first.
- Don’t add the egg until the water has begun to boil gently.
- Add some malt vinegar to the pan before adding the egg
- Gently swirl the water before adding the egg. Very gently though.
- Crack the egg into a cup first so that when you add it to the boiling water you can do so in one movement. This avoids breaking up the egg.
- If you have followed the above tips it should only take 4 minutes for the perfect poachie – nice and firm on the outside with a silky runny yolk waiting in the centre.
- Drain the egg on kitchen roll before serving.
- Sprinkle with some dry chilli flakes and/or crack black pepper.
Let me know how you get on.
Thanks for reading.