Two Minute Runny Poached Eggs

I love runny poached eggs (soft yolk) and for years I tried to cook them at home using a variety of methods. I tried using fresh eggs, old eggs, room temperature eggs and refrigerated eggs. I tried cooking them in saucepans, frying pans, with or without vinegar and I tried using the microwave. Regardless of the method used I found it difficult to get the right mix of the eggs being cooked properly with the yolk being runny. After all this time of trying and changing methods, plus using a tip from a friend, I now follow this recipe as it works for me.

I have called this recipe “two minute runny poached egg” as the egg is actually cooked for two full minutes. I usually cook two eggs at a time.

Ingredients:

● 1 litre boiled jug water

● 1 cap full of vinegar

● eggs

Utensils and Equipment:

● two poach pods

● a medium saucepan and lid

● a clock or watch with a second hand

Method

1. Boil 1 litre of water in the jug;
2. Pour the boiled water into a medium saucepan, add the vinegar;
3. Place the saucepan on the stove with the lid on and wait for the water to begin simmering;
4. Crack an egg (one at a time) into the poach pod, lower the measuring cup tip the egg gently into the water;
5. After putting the second egg into the water immediately place the lid on the saucepan and check the exact time on the clock or watch;
6. Watch the saucepan, when the water comes back to the boil the lid will need to be slid open a little or removed to stop the water spilling over;
7. Let the eggs boil in the water for exactly two minutes from when the second egg was added to the water;
8. Remove the saucepan from the heat, remove the eggs from the water and enjoy your runny poached eggs.

Tip: Depending on how runny or hard you like your egg yolk, you can increase the cooking time by 10 – 15 second increments.

Using this recipe and method you can have poached eggs ready in just under 10 minutes.

For a different egg recipe thats very nice, click the soft yolk link in the first paragraph.