Poached eggs are a delightful indulgence. The joy of breaking into a perfectly poached egg and watching the smooth yolk spill onto a thick slice of toast can't be beaten. However, compared to frying or boiling, poaching eggs can be a bit more challenging.
As a result, many of us only indulge in them when dining out for brunch at a cafe or restaurant. But with this technique, you can master the art of poaching eggs just like a professional chef. Once you've tried it, you'll abandon those tricky methods such as creating a whirlpool effect in the water before dropping your egg in.
There's also no need to fret about adding vinegar to the water, as some recipes suggest. The only catch with this method is that it demands your undivided attention over the pan, leaving little room for multitasking while your egg cooks. But it's worth it.
To poach an egg with a ladel, follow these simple steps:.
