• All Share : 51992.99
    DOWN -0.43%
    Top40 - (Tradeable) : 45696.85
    DOWN -0.60%
    Financial 15 : 14494.88
    DOWN -1.49%
    Industrial 25 : 70549.33
    DOWN -0.56%
    Resource 10 : 30486.33
    UP 0.61%

  • ZAR/USD : 14.6843
    DOWN -0.32%
    ZAR/GBP : 19.4828
    DOWN -0.43%
    ZAR/EUR : 16.3631
    UP 0.15%
    ZAR/JPY : 0.143
    UP 0.63%
    ZAR/AUD : 10.977
    UP 0.11%

  • Gold US$/oz : 1334.7
    UP 0.98%
    Platinum US$/oz : 1035
    UP 1.37%
    Silver US$/oz : 19.22
    UP 2.78%
    Palladium US$/oz : 594
    DOWN -0.83%
    Brent Crude : 49.35
    DOWN -0.66%

  • All data is delayed by 15 min. Data supplied by Profile Data
    Hover cursor over this ticker to pause.

Fri Jul 01 13:39:17 SAST 2016

Grill Hills: It's no yolk

Hilary Biller | 03 March, 2013 00:15

When I got married I could not boil the proverbial egg.

I've mastered that but don't ask me to poach one as it is always a disastrous stringy mess. Any tips? - Egg on my face, Durban

.Poaching is a French term (pocher) for a method of cooking food in a liquid at just below boiling point. Tips abound, but a method I picked up from a French chef works every time. The trick is to use really fresh extra-large eggs, which means the white is thicker and clings to the yolk.

Step 1

Pour at least 10cm of water into a saucepan and bring to a gentle boil.

Step 2

Crack an egg into a ramekin and add 10ml (2 tsp) white vinegar. Don't stir.

Step 3

Whisk the boiling water around the edge of the pan, creating a whirlpool.

Step 4

Gently drop the egg and vinegar into the centre of the whirlpool and, using a spoon, scoop the white towards the yolk.

Step 5

Reduce heat and cook for 3-4 minutes for a soft egg - longer if you prefer your eggs harder. Using a slotted spoon, gently scoop the egg out of the pan.


If you want to prepare eggs beforehand, poach them for 2 minutes until just set and remove from the water using a slotted spoon. Place in cold water. Just before serving, gently place the egg back into boiling water for a minute or two.


If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.