Gary Rhodes' perfect poached eggs

Gary Rhodes explains how to get perfect poached eggs every time.

'The eggs need to be as fresh as possible, otherwise the egg whites tend to spread on contact with the water. If you don't think your eggs are really fresh, add a drop of vinegar to the water to help set the whites.

• Crack the eggs into cups and whisk a deep saucepan of vigorously simmering water in a circular motion. Always poach in deep water. The deep water makes the whites collect around the yolks and the eggs become quite bulbous as they travel to the bottom of the pan. Pour each egg into the middle of the spinning water to pull and set the white around the yolk, and poach for 3 to 4 minutes until the while has set but the yolk has a runny, warm consistency. Lift the eggs out with a slotted spoon and drain on kitchen paper.
• Eggs can be poached in advance and refreshed in iced water. Reheat in simmering water for 1 1/2 to 2 minutes.'

Gary Rhodes, celebrity chef

Get more of Gary's tips and recipes by buying Gary Rhodes/365

Where to next?

Try some of Gary Rhodes' recipes:

- Gary Rhodes' caramel slice
- Gary Rhodes' veggie curry
- Gary Rhodes' baked amaretti peaches

By Charlotte Gunn