The one thing needed for a good poached egg
sir – Nigella Lawson should relax when poaching eggs (report, October 16). Cooking eggs (whether poaching, frying or scrambling) is a gentle process and simply requires the use of the freshest eggs available.
There is no need to tea-strain watery bits of the white before “pushing the egg into another cup” (however you do that) and creating unnecessary washing-up.
First add some salt and a little vinegar to a wide, shallow pan of water and bring this to a simmer. Then carefully crack and release your fresh eggs close to the surface, four to six at a time, and guide them, using a slotted spoon, to achieve their shape.
If, for any reason, you have to prepare two dozen or more eggs for consumption, then have a bowl of iced water at hand to receive the poached eggs, keeping them ready to be reheated briefly when required.
The key to this simple process is having the freshest possible eggs. Patrick Williams
Warehorne, Kent
sir – There is no need for strainers or lemon juice. Put about two inches of water in a saucepan and bring to the boil. Switch off the heat. When all movement ceases, gently break the egg into the water. Leave it for three or four minutes.
An Italian chef showed this method to Elizabeth David.
Chris James
Abergele, Conwy
sir – If the egg is not fresh, line a ramekin dish with cling film, crack the egg into the film, twist the film to make a packet, remove from the ramekin and cook.
When done, take it from the water, open the film and tip the egg out. Peter Colman
Rugeley, Staffordshire