Heston Blumenthal shows us how to make poached eggs to perfection
Heston: "There are many different approaches to poaching eggs - creating a whirlpool in the water, adding vinegar etc. - but my approach is very simple. It relies on using only the freshest egg. The white will be firmer and therefore the egg will hold together better in the water – and straining the eggs before cooking them which gets rid of all the straggly bits."
Fill a saucepan with approximately 15-20cm of water then add the salt. Place a plate upside down in the bottom of the pan then place the pan over a medium heat and bring the water up to 80ºC.
One at a time, crack each egg into a ramekin dish and pour it into a slotted spoon with small holes. Allow to drain any residual white for approximately 1–2 minutes.
Lower the slotted spoon into the warm water and slide the spoon out. Allow to poach for 4 minutes.
Remove with the slotted spoon and place on kitchen paper to drain the excess water. Season with salt and freshly ground black pepper.
The best chefs on TV and over 6,000 recipes