You can poach eggs in advance and then reheat them when you need them, making it very easy toserving a larger crowd for brunch.
Ingredients
Eggs (as many as you need)
vinegar (1 tbsp. per litre of water)
Method
Add vinegar to water in a deep pot (such as a stock pot).
Bring the water to a boil and then back to a simmer. You want to see bubbles on the bottom of the pot float up and just break the surface of the water.
Crack an egg into a ladle or a small cup/bowl. This will allow you to ease the egg into the water more gently then cracking the egg directly into the pot.
With a spatula, stir the simmering water in a circle to create a funnel effect in the centre of the pot. This will help keep the white close to the yolk. Gently but quickly pour the egg into the middle of this “funnel.”
Once the egg drops in, again stir around the egg a couple of times to keep the white from expanding.
Allow to cook about 2 to 3 minutes (depending how runny you want the yolk) and remove with a slotted spoon. The white will be cooked and the yolk should be soft.
If you want to hold the eggs to serve later, have another pot or bowl of warm water ready and submerge your egg to keep it warm until needed.