We all want that Pinterest-worthy, runny poached egg… but how?! Early attempts yielded broken up, overcooked, or undercooked eggs, or eggs cooked into a malformed piled of egg-like substance. Ew.
But have no fear, we've cracked the secret! Here's how you can have perfectly poached eggs everytime, in just three simple steps.
Bring 3 cm of water in a frying pan to a boil then reduce to a simmer. Use a fry pan so you have space to swirl the eggs later and remember, you want to see tiny bubbles slowly coming up to the surface, nothing more.
Crack egg into small bowl then lightly tip the bowl into pan. This will help keep the egg white together. Cook until whites are opaque (2-3 minutes), intermittently splashing water over yolk so the yolk cooks as well.
Remove the egg from water with spatula or slotted spoon. There's no need to transfer to a paper towel lined plate - the slotted spoon will let water through.
Place atop your preferred vessel and ENJOY!