@johnanthonybarkerOn the other side of college lies *touch wood* days of discretionary expenditure andconsequential brunch. However, the student lifestyle can be far from such glamour.Despite attempts to budget, we get carried away on a night out or opt for theprettier/cooler yet more expensive stationary, leaving loose change for brunch to be areal luxury.Fortunately, when I’m not studying, I’m a chef, and one that will both tell andencourage you to do it yourself. If you’re broke, then fix it; nobody should bedeprived of the wonder and glory of a poached egg (unless of course you are livingthe vegan life), and whilst temptation wants me to lead you into more decadentrealms, the truth is that in this case, I can confidently state that the egg comes first.You can add avocado, hollandaise, fermented sriracha as you wish, but without theperfect poached egg to start then you have nothing to add them to.
So...how to poach an egg?
- First and foremost, your egg(s) must be fresh. Be aware also of the size ascooking time will vary across S-M-L, perhaps you never realised the box ofeggs had an official size ranking.
- Bring a medium pot of water to the boil.
- Add 2 tablespoons of white wine vinegar and allow the water to return to theboil. Reduce the heat to a simmer.
- Crack your egg(s) into the centre, where you can still see the heat bubblesrising. These act as a sort-of vortex which will give the egg its shape andcontinue to hold it thereafter.
- Allow your egg to cook for 2-3 minutes before removing it with a slottedspoon. You can check, by touch, that your egg is cooked to your liking.Although I’m firmly in the ‘runny yolk’ corner.
- Rest the egg on a dry tea-towel for a moment, to catch any pockets of water,before popping them on your toast and catching the yolk-bursting moment forInstagram.
And that’s it. The fundamentals of brunch; the trendiest meal of our time. Impressfriends, family, lovers or just your online followers with your new skill before finallyenjoying your little moment of luxury.