Any person who loves Eggs Benedict can sympathise with the ongoing struggle to make it at home and not know how to make a poached egg.
For those who are fighting the poached egg struggle, the egg either sinks to the bottom or the egg white ends up everywhere. Alternatively the yolk sticks out of the white like a mocking reminder that you actually have no idea what you’re doing.
Fear not, this guide to making the perfect poached egg will enable you to make Eggs Benedict at home instead of buying an expensive one at a fancy brunch joint.
Get a wide pot and fill it with about 8cm of water. Heat the water on a stove over medium heat until you see tiny bubbles.
Once you see the bubbles add a tablespoon of white vinegar. The vinegar helps the egg white set.
Crack an egg into a cup or any other small cup-like container. Start stirring the water in a clockwise direction with the handle of a spoon or any other cutlery and gently ease the egg into the water. Do not touch the egg. This is bad. Don’t let the egg drop to the bottom, either. This is also bad.
For about two minutes let the egg cook. Don’t touch it at all.
Once the two minutes are up, use a slotted spoon and remove the egg from the water. Give the white a feel and it should be set which would feel bouncy and the centre of the egg should be squishy.
Put the egg on a plate lined with a paper towel to dry it.
You now have the perfect poached egg for Eggs Benedict.
Original recipe available on Buzzfeed.
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