Poached eggs are definitely my go to meal when I am in need of a great breakfast, a healthy lunch or a quick dinner! The whole family enjoys poached eggs on toast and to be honest there are very few things that we can all eat together!
So last week some friends and I embarked on a new healthy routine of a long brisk walk after the school run on a Friday morning. We all have Fridays off work and previously have been seen sipping lattes in Costa but not anymore…we are now hiking through the countryside in the wind and rain! Anyway, following our 6 miles last week I came home and cooked myself some poached eggs. I then sent the following photo to my two friends to share my yummy lunch:
I must say…they were pretty awesome! Anyway the response I got from my friends had me dumbfounded! ‘OOh that looks yummy! I can’t poach an egg to save my life!’.
“Can’t poach an egg?” I said…that’s ridiculous! So for my good friends and anyone else that would like to know, here is how to poach an egg.
- Fill a medium sized saucepan half full with water and put on to boil.
- Take two silicone egg poachers and coat with a small amount of olive oil – I usually use a paper towel or piece of kitchen roll to do this. You can poach eggs without silicone poachers but it is far easier to do it with them! If you don’t have any you can get them here – Egg poacher.
- Crack the eggs into the poachers (one in each!).
- Once the water is boiling turn it down to a simmer and lower the eggs in their poachers into the water. Cover with a lid and check the time.
- For runny soft eggs you need to leave them for exactly 5 minutes – for slightly harder eggs you can leave them for 6 minutes. These timings are based on medium sized eggs – for large eggs extend the time slightly.
- While the eggs are poaching toast your bread.
- After 5 minutes remove the eggs from the water and slide a knife carefully around the edge of the egg to remove from the poacher and turn out onto your buttered toast.
- Season to taste and serve with a freshly brewed cuppa!
Your eggs should be beautifully runny and tasty. I always use free range eggs and granary bread.
Apparently a lot of people can’t poach an egg so share away and help a friend in need!