POACHING EGGS
A poaching ring can be used to help keep the egg in shape, A poaching pan can also be used but this gives a slightly different result, the whites tend to be firmer and the egg is saucer shaped and similar to a soft boiled egg.
Classic Poached Eggs
1. Pour about 2.5-4cm water into a frying pan. Add 15ml (1 tbsp) vinegar and bring to the boil. Reduce the heat. If necessary, to keep the water bubbling gently, Crack the egg into a cup or small dish so that you can control its position easily when adding it to the pan, then gently add it into the bubbling water.
2. Cook the egg very gently for 1 minute undisturbed, then gently spoon a little water over the centre of the egg to cook the yolk.
3. The egg is cooked when it can be loosened easily from the bottom of the pan. Use a skimmer or draining spoon or fish slice to lift the egg from the water.
4. Trim off any rough edges, using a pair of kitchen scissors. Allow any water to run off the egg and pat dry with kitchen paper before transferring it to a plate or serving dish.
Using a Poaching Ring
To use a poaching ring, place a lightly oiled ring in a pan of gently bubbling water and tip an egg into the ring from a cup. Cook for 1 minute until the white begins to set round the edge. Spoon over boiling water and cook for a further 1-2 minutes, until the top is set. Run a knife around the inside of the ring, lift the egg and ring out of the pan and remove the ring. Drain and serve.