Poached eggs are one of life’s greatest food-joys. Not cooked in vinegary water inside a metal ring or plastic pod, but au naturel, in plain boiling water.
The one key to poaching eggs well is using eggs so fresh that the chicken is virtually still attached! That’s because the protein molecules in the egg white are still strongly formed when an egg is fresh but as it ages the proteins break down and the white goes all over the place. I’m lucky here as I just pop into the garden and catch them on the way out but you can buy good fresh eggs from backyard hens in your local area. Shop-bought eggs have often gone past their best poach-by date!
Always use free range organic, not just for the yolk colour and taste but because chickens are very sensitive creatures and keeping them banged up in cages does not make nice, or nutritious, eggs or happy hens.
Boil enough water in a frying pan or saucepan to properly cover the eggs as you don’t want the yolk peeping over the top of the water. When it’s boiling gently crack each egg in, holding it close to the water.
Leave the eggs to poach. No swirling, no vinegar, no magic spells, no egg-rings, nothing! It’s all down to the freshness of the eggs. But if you can’t find backyard eggs near you then yes use a ring.
When the whites are set, remove the eggs with a slotted spoon and place in a colander for a minute to drain.
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
Noise proves nothing. Often a hen who has merely laid an egg cackles as if she laid an asteroid.