The perfect poached egg

I make the perfect poached egg.
I’m serious. It has taken me years to get it right and now I can just do it time and time again.
A poached egg on toast is one of my most favourite meals of all time.
Tonight it was poached eggs on toast with fingers of leftover corned beef from last night for all.

Poached eggs

  • 1 egg
  1. Bring some water to barely a simmer in a deep sided small saucepan
  2. Swirl the water with the end of a spoon/knife/implement close at hand
  3. Crack the egg into the swirling water
  4. Turn the water down to the lowest it can go
  5. Time it for four minutes*.
  6. Get a large wide-faced spoon and scoop egg out, holding next to the edge of the saucepan to drain off any residual water.
  7. Slide onto toast, top with some sea salt and freshly ground pepper.
  8. Eat this ultimate comfort food preferably in peace and quiet with some gently sunlight falling on your face.

* Depending on how low you can get your gas flame and the temperature of the egg before it went in, your egg will be ready bang on four minutes or maybe 30 seconds to a minute longer. That way there is no goodgy white bits and the yolk is sublimely runny.