***Introducing a third camera in this video, the overhead HobCam!!***
Archie is very particular about his eggs! If they get served with a hard yolk, preventing him from having his ceremonial yolk bursting, he will probably refuse to eat the whole thing!
Poaching eggs is the best way to get his eggs right. But there is a bit of urban legend surrounding perfect poached eggs. They are meant to be difficult, temperamental and easily messed up – but they really truly needn’t be. If you follow just a few key words of advice, you will also be able to make perfect poached eggs, without any need for gimmics such as clingfilm, egg poachers or any other specialist equipment.
The first big rule with poaching eggs is to use very fresh eggs. The purists will tell you they need to be 36 hours old. Ignore this! That is a logistical impossibility for anyone not buying their eggs on a farm. All you need to ensure is that your eggs are as fresh as they possibly can be. Buy the freshest eggs you can find in the shop (I usually dig deep as they newest eggs are usually at the bottom of the pile) and poach them, where possible, within a day of buying them. That said, I have still made successful poached eggs which were more than a few days old. And this leads me on to the second rule…
…always add vinegar to the boiling water. It helps the egg white solidify. If your eggs are a little older, add a little more vinegar to compensate.
As you can see from the video, even with a toddler in the kitchen, poached eggs are really nothing to be afraid of. And for me, they really are the most luxurious (not to mention healthy) way of eating eggs.
You can make more than one egg at at time. After the first egg has been in the pan for about thirty seconds, gently push it to the edge of the saucepan, stir the water again and drop the second egg in. Take the second egg out thirty seconds after you take the first one out.