Having company for breakfast or do you have a large family? You can now poach 8 PERFECT eggs at once.
You will need a large skillet with a lid, water, 2 tablespoons white vinegar, 1 teaspoon salt, 8 large eggs, and 4 tea cups.
She first tops the skillet with water and then adds the white vinegar. The vinegar works to help the egg set quickly. She then adds the salt and boils on high heat. This method uses teacups to poach the eggs, so Bridget cracks two eggs in each cup. When the water comes to a boil, she removes the skillet from the heat, pours in the 8 eggs and covers the skillet.
After 5 minutes, the eggs are done, so she transfers them to a dish lined with paper towel and finishes them off with salt and black pepper.
Points to remember
Make sure your eggs are really fresh.
Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into a ramekin or cup.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water, white first. Leave to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.
Nothing compares to the elegance of a poached egg, but the cooking process can be fraught with messiness if you go into it blindly. Learn the simple tricks we use at the test kitchen to create perfectly cooked (and intact!) poached eggs. You will have perfect poached eggs every time.
Watch this tutorial video to see how Bridget Lancaster does it: