Ever attempted to poach an egg only to end up with yolky white water? Take comfort -- You're not alone. Thankfully the guys from Three Blue Ducks (which coincidentally just won the Gourmet Traveller award for Regional Restaurant Of The Year) know the struggle, too.
“You might think it’s amusing to see this recipe, but you’d be surprised how many chefs struggle to poach an egg. It’s not hard; it’s just a matter of patience, correct water temperature and lovely fresh eggs. With a little practice, you’ll be creating the most perfect teardrop-shaped poached eggs with beautiful runny yolks.”
- 100 ml white vinegar
- fresh eggs
- salt flakes and freshly ground pepper
- Boil 5 litres of water in a large saucepan, the narrower and taller the better. This is what creates the perfect shape: as the egg descends to the bottom, it cooks on the way down, hardening the outer proteins and making the teardrop shape.
Recipe from The Blue Ducks’ Real Food by Mark LaBrooy and Darren Robertson, RRP $39.99. panmacmillan.com.au