The key to a perfect poached egg is a fresh egg. The bad news is that there isn’t an easy way of telling how fresh is an egg at the store, the good news is there is a little trick so at home you can test how fresh is it and decide whether its destiny is to become a charming poached egg or chaotic scrambled one.
I bought the egg on the left yesterday morning at my local food market, the one on the right I got it at the supermarket.
A fresh egg sinks at the bottom and stays there, a week old egg will sink but floats at an angle. If the egg sinks but stands at the end is over two weeks old. If the egg floats, it's no bueno, so discard it.
For the eggs:
- 1/2 litre water
- 1 tablespoon white wine vinegar
- 1 fresh egg, per person
For the dressing:
- Dijon mustard
In a medium size pan bring the water to a simmer, once it’s simmering add the white wine vinegar. Crack the egg into a small bowl, and slowly add it to the simmering water. Poach it until the whites are set, for about 2 to 3 minutes.
Serve with some Dijon mustard or make your own hollandaise sauce. Have it on top of an english muffin or maybe with some smoked salmon and asparagus. The possibilities are endless.