Ode to the Poached EggFebruary 22, 2016
Ah, the noble poached egg. Of all the breakfast foods, he reigns as King. In aid of having the perfect weekend breakfast, we’ve put together a step by step guide for how to make the perfect poached egg!
We asked around the HF office to find our favourite weekend breakfasts with poached eggs as the star. A pretty contentious topic, but there were some clear favourites in the mix.
“My perfect poached eggs would be served on corn fritters with smashed avocado, tomato relish, rocket and chilli flakes.”
– Tor, social media marvel
“A simple breakfast of poached eggs on really thick sourdough with homemade anchovy butter is my idea of heaven.”
– Greer, butter enthusiast
“I just can’t go past avocado and toast!”
– Bobby, IT ambassador and project liaison
“Kalles. It’s a Swedish caviar spread that is salty and absolutely delicious!”
– Nils, logistics lethario
“A whole avocado and dried chilli flakes. It’s soo good.”
– Alex, avocado obsessive
Pour 1/2 cup of white vinegar into gently boiling water.
Making sure the water does not start boiling too ferociously, gently stir the water in a circular motion so a whirlpool forms.
Crack the egg into a bowl before pouring it into the pan, then gently add to the middle of the swirling water.
Watching the water so it simmers only, cook for around 4 minutes before removing with a slotted spoon.
Serve with your favourite poached egg combination, be it hollandaise, smoked salmon, ham, or just good ol’ butter and bread!