Pouched Eggs is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid.
- 500ml water.
- 1 tbsp. white wine vinegar.
- 500ml cold water.
- 2 eggs or more if you like.
- Salt and pepper to season.
Mix the water and the vinegar in a pot and bring it to a boil.
Crack one egg at a time in a saucer and set it aside.
Once the water has come to a boil, using a spoon, stir fast round and round to create a while pool effect.
Quickly and gently pour the egg into the whirlwind water.
The white should continue with the whirlwind motion and cover the yoke.
Allow to boil for a couple of minutes, then using a slotted spoon, remove the egg from the pot and immediately drop it into the cold water.
This process helps to wash the vinegar off the eggs.
Gently while the egg is in the water, trim the funny-shaped white pieces off the eggs.
Remove from the cold water and gently place on toast, season with salt and pepper and enjoy immediately.
I served my eggs on hot toast with some cheese slices, chopped chives, and a drizzle of mayonnaise.
Prepared, tried, and tested by Bobby Swanson