Healthy breakfast ideas: 3 Tips for a better poached egg

Huffkins Chilli Smashed Avocado & Eggs on Sourdough

Huffkins Chilli Smashed Avocado & Eggs on Sourdough

Here at Huffkins we take eggs very seriously indeed and we'd like to say a huge thanks to Billy's Eggs in Gloucestershire who supply our free range local eggs.  Poached eggs can be one of the most nutritious & satisfying starts to the day if they're done properly, but one of the most frustrating if they don't turn out as intended! Follow these tips for a cracking time...

  1. THE FRESHER THE BETTER: The fresher an egg it is the "tighter" it will poach as the egg white (albumen) becomes more fluid over time, increasing the chance of getting 'whispy' tails on your egg...
  2. SIMMER DON'T BOIL: Don't add an egg to water which is at a rolling boil, it's too violent & you'll likely end up with egg soup.  You should take the water to a gentle simmer, not an aggressive boil. Add the egg delicately from a ramekin into a medium pan with about 3 inches of water up the sides for a straightforward approach.
  3. ADD A TEASPOON OF VINEGAR  to the water. This lowers the temperature at which the white solidifies, helping you to achieve a perfect poach. 3 minutes is a good guide time for a runny yolk.

You can visit us across the cotswolds if you'd like to sample our Chilli Smashed Avocado & Eggs on Sourdough (pictured), or perhaps an Eggs Benedict or Royale if you'd rather. See our menu for more details.