Wild Hen Tip: The secret to amazing poached eggs is… USE FRESH EGGS!
Eggs are given a 6 week ‘Best Before’ Date from the date of lay. If they are kept refrigerated they will easily last this long. But won’t be as good for poaching as they get older.
Step 1 – Bring saucepan of water to the boil then TURN OFF HEAT – have a good volume of water as it will retain the heat for longer. Optional – add a couple of tablespoons of vinegar and ½ tsp salt for flavour
Step 2 – Crack eggs 1 at a time into a cup then pour into the water
Step 3 – Put lid on pot
Step 4 – Pull eggs out in 3-5 mins with a slotted spoon. Pat bottom of slotted spoon with a few thicknesses of paper towel to absorb excess water and serve!
Choosing the Perfect Free Range Eggs
The best poached eggs are made with eggs within 0-2 weeks from laying. These will have a ‘Best Before’ date no earlier than 4 weeks away. But don’t despair – Older eggs are good as hard boiled eggs as they peel much more easily than fresh eggs.
Do you have a tip to share for poaching eggs? We’d love to hear about them – just leave your comments below.