What is poaching?
Poaching uses a small amount of water that has been flavoured with savoury ingredients or sugar and spices, in which the ingredient being poached is submerged in the poaching liquid and cooked very slowly. Food cooked this way stays beautifully moist. The versatile cooking method allows you can poach an array of foods such as eggs, meat, fish and fruit.
Allow 2 eggs per person
1. Bring the water to a good rolling boil and then turn down to a gentle poach. There should be the occasional bubble appearing on the surface of the water. NEVER salt the water when poaching as it will cause the white to disintegrate.
2. Crack an egg into a bowl. Create a vigorous whirlpool in the water by stirring in about two circular motions with a spoon. Allow the whirlpool to settle and slow a little and then gently drop the egg into the water.
3. Allow the egg to poach in the water for 2–3 minutes. The whites should be set and the yolks should be just runny.
4. Remove the egg with a slotted spoon. It can be kept in a bowl of cold water until you are ready to serve and then placed back in a pan of hot water for 30 seconds to warm through.
5. Poach the rest of the eggs, one at a time.
Poached eggs are delicious served with toasted muffins and Hollandaise sauce.
Lay some good sliced ham on the toasted muffins before placing the eggs on top and spooning over the Hollandaise.
Just replace the ham with some fresh wilted spinach.
Learn more about eggs and gain some hands on experience in our kitchen by joining us for our perfect eggs class.