10 minutes
Perfect Poached Eggs Recipe with St. Ewe Eggs
Serves: 2 PeopleThe humble poached egg is the ultimate breakfast flex. Follow Paul Ainsworth’s expert tips to achieve glossy whites and dreamy runny yolks, every single time.
Instructions
- - Step 1Bring a deep pan of water to the boil then reduce to a gentle simmer (about 90°C).
- - Step 2Crack your St. Ewe Original Medium eggs into cups, not directly into the water.
- - Step 3Stir the water to create a whirlpool, then gently drop in your eggs.
- - Step 4Poach for 4 - 5 mins, until whites are set around the yolk.
- - Step 5Remove your eggs with a slotted spoon, drain on a cloth, drizzle with olive oil, season, and serve on toasted sourdough. Enjoy!
Ingredients
- 4 Original Medium Egg
- 10 grams Salted Butter
- 1 Loaf of Sourdough
- 1 pinch Sea Salt Flakes
- 1 pinch Black Pepper
- 1 glug Extra Virgin Olive Oil
- 500 ml Cold Water
