Serves 4
Ingredients
- 4 farm-fresh eggs
- 15 ml white grape vinegar
Method
Pour
about 6 cm of water into a large pan and bring to a soft boil. Reduce the heat
a little to prevent the water from boiling rapidly as this will cause the whites
to detach from the yolks while poaching too fast and becoming rubbery. Now add
the vinegar, which will help set the whites more easily.
Crack
an egg into a cup. Hold the cup near the surface of the water and gently drop
the egg into the water. With a spoon, nudge the egg white closer to the yolk to
help the white adhere better to the yolk. Quickly continue doing the same with
the rest of the eggs. In between additions, gently spoon some of the simmering
liquid over the eggs to cook the tops evenly.
Poach
the eggs according to your own taste: about 3 minutes for a soft yolk and up to
5 minutes for a firm yolk.
Remove
the cooked eggs with a slotted spoon and dab the bottom of the spoon with
kitchen paper before sliding the eggs onto a plate. If the eggs have any
straggly white bits around them, use kitchen scissors to snip them off then
serve at once.