Step-by-Step Instructions

Step 1 – Prepare ingredients

• Slice shallots and mince a few garlic cloves.
• Loosely chop the spinach and slice the mushrooms. 

Step 2 – Sauté Spinach and Mushrooms

• Over a medium heat, add a splash of oil in a large pan and once hot, add the shallots. 
• Sauté for 2-3 minutes or until golden, then add the garlic and stir through.
• Add the sliced mushrooms and season with a little salt and a few sprigs of fresh thyme.
• Sauté and stir constantly for 3-4 minutes or until the mushrooms soften.
• Add the loosely chopped spinach and stir through. Saute until the spinach wilts and then remove from the heat. 
• Note: Don’t forget to remove the thyme sprigs.

Step 3 – Poach Eggs

• Heat around 1 liter of water in a pot. Add the vinegar and bring to a light boil (small bubbles rising to the surface is ideal). 
• Crack an egg into a small bowl and slowly tilt the bowl into the water as gently as possible. 
• Use a slotted spoon and gently cup the egg to help collect all the strands of egg white. 
• Boil egg for 3-4 minutes for a runny yolk, or 5+ minutes for a firm yolk. 
• Remove egg from the water and place back into a small bowl and cover with a plate or lid to keep the egg warm. 

Step 4 – Toast Some Bread

• Add a splash of oil to a large pan over high heat. Sprinkle with a little salt and then toast the bread until golden (1–2 minutes per side). 

Step 5 – Assemble and Serve

• Plate up by adding a slice of bread, then top with some of the Sauteed mushrooms and spinach, top with a poached egg and garnish with a sprinkle of fresh thyme. 
• Season to taste with salt and pepper and serve.

How to make the perfect poached eggs

I get it. For a long while, I was scared of making poached eggs too! 

I would sheepishly shy away from any recipe that would make the mere mention of poaching an egg. But …..Believe it or not, it’s really not too difficult to get perfect poached eggs every time. 

All you need is a little practice, a bit of patience, and the right ingredients. Here are some tips to get you on your way:

Eggs at room temperature:

First off, making the perfect poached egg requires fresh eggs that are best at room temperature, so if you’re planning to make poached eggs for breakfast, it’s best to take a few eggs out of the fridge the night before. 

Eggs: 

The Fresher the better. That is all. 

Getting the right technique

This is where a little practice and patience comes into play, as achieving the right technique is not always within our grasp on the first attempt. Don’t worry, we’re suggesting you need 10,000 hours of poaching eggs to master it, just give it a try a few mornings consecutively, and you’ll notice improvements!

Here’s what you need and how to do it to get perfect poached eggs:

Ingredients:

• Fresh eggs
• Water
• 1-2 tbsp white vinegar (optional, helps the whites set faster- read more about this below)
• Salt (for seasoning, after cooking)

Technique for Poached Egg Perfection

Boil the Water

• Fill a medium saucepan with about 3 inches (7-8 cm) of water.
• Bring it to a gentle simmer (not a rolling boil) – small bubbles should be rising but not breaking the surface aggressively.

Add Vinegar (Optional but Helpful and highly recommended)

• Adding vinegar (about 1-2 tbsp per liter of water) helps the egg whites coagulate more quickly. This process is called ‘Protein Coagulation’ – (Not convinced? Read more about this a little further down in the article where we get all sciency 🔬 🙄).

Crack the Egg into a Small Bowl

• This helps you gently slide the egg into the water rather than cracking it directly in, which can break the yolk.

Create a Whirlpool (Optional for Neater Shape)

• Use a spoon to stir the water in a circular motion before adding the egg.
• This helps wrap the whites around the yolk, creating a more compact shape.

Gently Add the Egg

• Lower the bowl close to the water’s surface and slide the egg in.
• Avoid dropping it from too high to prevent spreading.

Let It Cook

• Cook for 3-4 minutes for a runny yolk or 5 minutes for a firmer yolk.
• Do not stir the water once the egg is in.

Remove with a Slotted Spoon

• Lift the egg gently and place it on a paper towel to absorb excess water.

Season and Serve

• Sprinkle with salt and pepper to taste.
• Serve over toast, avocado, or your favorite breakfast dish.

Why does adding vinegar to boiling water help make the perfect poached egg?

Adding vinegar to the boiling water helps make the perfect poached egg by aiding in the coagulation of the egg whites. Here’s how it works:

Acid Speeds Up Protein Coagulation

• Egg whites are mostly made of proteins that start to coagulate (solidify) when heated.
• Vinegar (acetic acid) lowers the pH of the water, which helps the proteins in the egg white bond together more quickly before they have a chance to spread out and make wispy strands.

Helps Keep the Egg Compact

• Without vinegar, the egg white takes longer to set, giving it more time to spread out and form messy, feathery edges.
• Vinegar tightens up the whites faster, leading to a neater, rounder poached egg.

How Much Vinegar to Use?

• About 1-2 tablespoons per liter of water is enough.
• Too much vinegar can make the eggs taste slightly tangy, so don’t overdo it!

It’s a simple trick, but it makes a big difference! 

Cheat Method for Poaching an Egg! 

Poach in Cling Film 🍳

• Line a small ramekin or cup with plastic wrap and lightly oil it.
• Crack the egg into the plastic wrap, gather the edges, and twist to seal like a little pouch.
• Lower into simmering (not boiling) water and cook for 3-4 minutes.
• Remove, cut open, and enjoy a perfectly shaped poached egg!

Nutrition Facts

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