The Chef's Secret - Poached Eggs
Sunday 13 January, 2008
My breakfast buddy yesterday shared a recent edition of Delicious magazine. Inside is Matt Moran's Chef Secret - how to make perfect poached eggs.
For regular readers, you know eggs benedict is my all time favourite breakfast treat and that I've never been able to make perfect poached eggs.
I've tried to follow a few different guides over the years including Stephanie Alexander's - Cook's Companion with little success.
Matt's step by step guide looked relatively straight forward and I was up for the challenge. So, this morning with my farm fresh eggs, gathered on a recent trip to Goulburn, I gave it a go.
Step 1: Crack the egg into a cup with plastic wrap across the opening. Pull the sides of the plastic up, twist and knot firmly.
Step 2: Slowly place in saucepan of boiling water.
Step 3: Cook to order. For runny eggs boil for less than 4 mins. For hard eggs boil for 7 mins. It worked!