How to poach an egg, i-Vefa style

First let me say that fresh eggs make the task of poaching much easier, thought their as certainly methods to give the egg some help to poach.

A properly poached egg should look like a nice dollop of bright white cream.

And we begin:
1. Firstly bring the egg to room temperature. You can do this by placing it in lukewarm water for a few minutes or so.
2. Now bring the water - in a deep saucepan or a chef’s pan - to boil and turn it down to barely a simmer. The saucepan should be at least 10cm in depth. (only about 5cm of water is required)
3. If the egg isn’t fresh you can either add 2 or so table spoons of vinegar to the water or I like to just pop the egg (before you crack it open) into the simmering water for no more the 10 seconds; If you’re unsure maybe do both :)

4. Then tilt the saucepan so the top/base is on about a 45° angle (see picture below) and keep it over the flame/stove top.
5. Then slowly and carefully crack the egg nice and close to the water and pop it in while the saucepan is still on the angle.
6. If it is still looks like it’s going to spread then with a wooden spoon, wave the egg white towards the yolk.
7. Keep the saucepan tilted until the egg white has set.
8. After 4 mins remove the egg with a spoon carefully not to break it.
9. Serve immediately with toast, mushrooms or eat it on its own!
10. A little salt & pepper is essential, but vuala, you have now learnt to poach an egg i-Vefa style.

HINT:
You may need to learn to crack an egg with one hand or get someone to help you…

If you require to cook more then 1 egg then you can pop the second and third egg in after step 6, just as the first sets, do the next and likewise for the next.

If you’re looking to have a breakfast gathering, then you can poach the eggs the night before and store them in the fridge. The next morning, pop them into simmering water for approximately 1 minute and they'll be revived.

After trying every which way to poach an egg and killing my fair share of eggs over several years, this was the only way that not only worked, but did so on my very first attempt! And remember, I ain’t no chef, so if I can do, so can you.

Please let me know how you go and if this works for you as it did for me :)

My poched egg pics: