• All Share : 50372.03
    DOWN -0.27%
    Top 40 : 3728.41
    DOWN -0.28%
    Financial 15 : 15529.01
    DOWN -0.49%
    Industrial 25 : 61775.66
    DOWN -0.35%

  • ZAR/USD : 10.9744
    UP 0.25%
    ZAR/GBP : 17.3001
    UP 0.54%
    ZAR/EUR : 13.6741
    UP 0.09%
    ZAR/JPY : 0.0932
    UP 0.30%
    ZAR/AUD : 9.3367
    DOWN -0.33%

  • Gold : 1197.9400
    DOWN -0.26%
    Platinum : 1225.5000
    UP 0.45%
    Silver : 16.6025
    DOWN -0.30%
    Palladium : 803.5000
    UP 1.97%
    Brent Crude Oil : 78.230
    DOWN -0.13%

  • All data is delayed by 15 min. Data supplied by I-Net Bridge
    Hover cursor over this ticker to pause.

Wed Nov 26 14:45:14 SAST 2014

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.

POACH IN ADVANCE

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.

SHARE YOUR OPINION

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.