How to get perfect poached eggs
- Use free-range, very fresh, eggs as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg with float, big end up.
- Make a whirlpool in a large shallow saucepan or frying pan of boiling water using a whisk. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.
- Break one egg into a small bowl or cup then gently slide it into the whirlpool. Add remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil.
- Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep them warm. Trim the whites of any ragged edges with scissors.