The response to my last blog ‘egg snobbery’ has been fabulous – yes many of us are confused about the ‘ good’ egg.  And it seems my few words helped many make the decision on what to purchase…. I have been delighted with the comments and discussions over last week or so.

The next question and or frustration with eggs are usually around poaching and soufflés – eek.  So yes I think we will tackle these queries….. Because once mastered they will so become part of your weekly / monthly success repertoire

So hang onto to your hat (chefs’ of course) and let’s look at the perfect poached egg –

The RULES:

1. Purchase the very best FRESH eggs you can afford either form the market, off the farm (oh that’s really lovely) or from the supermarket. A super fresh egg will sit high and perform well.

2.  The pan: you need a good one with a nice high side and heavy base. A good 7 cm plus is required and a base that allows an even heat. Now i have to tell youI  use Profiline Pans (look for these at your local specialty cookware shop) – they never let me down on any cooking task.

3. Vinegar – any sort will do… yes it can be very cheap and very plain if you like and add  just enough to assist in the egg white in setting quickly

4. The other necessities: a slotted spoon, a bowl of cold water (to pop the cooked eggs into) a small bowl or jug to pour the raw egg from.

5. Have the toast nearby and ready….. keeping warm if possible.

Step by step:

1. Bring the pan of water (with about 3 tablespoons vinegar) to a gentle boil – lots of small bubbles needed.

2. Crack the egg / eggs into a small bowls – one at a time only added to the water.

3. Swirl the water to create a little ‘whirlpools’ and pour the egg very close to the surface of the water. Repeat this for a maximum of 4 eggs at once.

4. Simmer about 30 seconds then gently remove each egg with a slotted spoon.

5. Drop the eggs into a bowl of cold water for a few seconds to set.

6. Trim  the edges of the egg with kitchen scissors or a little knife to even the shape

7. Serve  on toast, salad, wiltered spinach or sautéed mushrooms – season with a little good salt and freshly ground black pepper – yum!

Now the PERFECT Soufflé – yes will chat about that one soon!