Easy vinegar and microwave hacks make perfect poached eggs every time

Poached eggs are a fabulous way to start the day or tuck into as part of a late weekend brunch.

It could just be us, but they always feel a little more special than a fried or scrambled egg…

The cooking method means that you get a lovely, solid egg white with a runny yolk, but without any residual grease or burnt bits stuck on.

Poached eggs go great on English muffins, avocado toast or even with a fry up.

But, plenty of Brits still struggle to master making a poached egg.

Data from Semrush shows the number of people searching "how to make poached eggs" increased by 123.65 percent from December 2020 to January 2021, reports the Express.

But is there a trick to making the perfect egg?

Well, firstly you need to make sure that the eggs you’re using are as fresh as possible – when eggs aren’t so fresh they tend to go wispy and don’t stay together as well.

Check your egg’s freshness by popping it in a bowl of cold water.

If it sinks straight to the bottom you’re good to go.

Next, crack your egg into a bowl or mug rather than straight into the pan as this means you can pick out and shell and be more precise when adding it to the water.

You can also tip away any of the runniest bits of egg white that gather around the thick section as these are hard to keep stuck to the poached egg.

We’d recommend adding a drop or two of white vinegar to the water in your pan as chefs claim that this can help to bind the egg together too.

You should make sure that the water is at least 5cm deep, reports BBC GoodFood.

And, don’t add any salt to the pan as this will break up the egg white.

When the water is simmering, but not boiling, make a whirlpool in the centre using a spoon as this will clump the egg white around the yolk while it cooks.

The water temperature should be low enough that there are only small bubbles rising rather than big ones.

Slowly pour your egg into the centre of the whirlpool and cook for between three and four minutes.

Finally, use a slotted spoon to scoop the poached egg out of the water and pop it onto some kitchen towel so the water dries off.

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You can cut off any stringy bits of egg whit if you like before adding the egg to your plate and seasoning with salt and pepper.

We like to add Sriracha and sesame seeds too, but that’s personal preference…

If this all sounds a little too fussy for you then you could try the microwave method.

Just fill a mug halfway with water and crack an egg into it.

Microwave the mug on high for one minute and then scoop it out with a spoon and serve.

Easy as pie.

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