How to poach an egg

Once a week I worked the breakfast shift, Myrtle used to ask what chef was on for breakfast before she would decide what to order.  When I was on duty she always ordered a poached egg - I look that as a great compliment, that I must have made a great poached egg!  (I don't eat them myself!!)

This month in quarantine my 14 year old son decided he wanted to perfect his poached eggs so we have come up with these key guidelines to help you all.  Eggs are so nutritious and the ultimate fast food.

1. The egg MUST be fresh.  In Ballymaloe they would be collected from the chicken run each day - you cant get fresher than that! An egg that is not quite as fresh will have a thin white as well as the thick white which will cause wispy bits to form in the water, which you don't want.
2. Use a medium size saucepan so you have some space and fill with at least 4 inches of water.
3. Use 1 tbsp vinegar in the water.this helps the white of the egg to firm up even faster when it hits the water.
4. Swirl the water to create a vortex that you can gently add the egg into to prevent wispy bits.
5. Transfer the egg into the water by placing it in a ramekin or cup and gently tipping in, rather than dropping from a height.
6. Simmer gently for 3 mins and remove and drain.
7. They can be stored in water in the fridge for 2 days, simply reheat in gently simmering water for 1 min.
8.  Tip:  If your egg isn't super fresh, then place it in a strainer first and allow the thin white to drain away, before putting in a ramekin.