Out of the many ways in egg preparation, the most challenging method must be the all elusive poached egg, and it is probably also the reason why they aren’t very popularly served.
A perfect poached egg has the yolk still runny with a hardened crust but no raw egg white at all. It is almost a boiled version of telur mata kerbau, expect much healthier and I reckon, tastier.
my first crack resulted this poached egg above
Over at Blogger MasterChef competition where I was invited as one of the judges (more on that in future post, I promise), the skills challenge for the contestants was preparing poached eggs.
Chef Ryan Khang did a demo on a simple way to prepare perfect poached egg, I tried and it worked perfectly. I am sharing this recipe. 
1. create vortex then pour egg in, 2. cook for 2 mins, 3. flip, 4. done
The “recipe” is very simple. Fresh eggs are preferred as the egg whites will be less susceptible to become separated from the yolk. Also, bigger does not mean better when it comes to egg. Eggs in room temperature is assumed in this method, otherwise you might have to let it cooked longer than described.
flipping the egg very gently
There you go, poached egg in less than 5 minutes. It is actually easier than it sounds, try this at home to get a hang of it, then impress your boyfriend/husband with a prefect breakfast (of course with bacon and toast together!)
interesting side note: my first experience tasting poached egg was at Kin Kin pan mee
