I prefer having poached eggs, it's so delicious when the yolk is lovely and runny! My poached eggs always look quite strange (just because of how they are done in the saucepan) but they do work!
My top tips are -
- use a saucepan full of boiling water - put a few drops of vinegar in (this helps the egg stay together) you can use white wine vinegar, malt vinegar or even balsamic vinegar. I quite like the taste of vinegar so I don't mind it when eating the egg but would recommend a couple of drops of malt vinegar if you're not a big fan!
- when the water is near bubbling pour the raw egg in, it may sort of spread out in the pan so gently using a wooden spoon push the egg so it's more together
- leave for around 3 minutes for a nice runny egg, the water may go crazy and bubble a lot so you will have to turn it down but by that time it is usually near done
- scoop the egg out of the saucepan using a slotted spoon so the water can drain through and you don't get soggy bread!
My breakfast of a sesame seed bagel with caramelised onion chutney, 2 poached eggs, pepper and a scattering of fresh thyme
(you will be able to see in the image what I mean about how the poached egg looks, but trust me, it's good and like a normal poached egg!)