Poached eggs are everywhere, cafes, restaurants and hotel breakfast menus. There is nothing worse than a poached egg that tastes of too much vinegar used in the process.
How do you poach the perfect egg? Well it helps if you have eggs from younger hens, as they naturally hold together better. The albumen (egg white) is very strong and thick on younger hen eggs. So when poaching the egg, the white will not move away from the yolk. Eggs from younger chickens and accompanied by a chef at the top of their game will certainly do the trick.
Forth Eggs are regularly asked to supply leading restaurants specially picked younger eggs for this reason. Can we help you? Drop us a line on 07824 468 779