Because Verjuice can be used in lieu of any kind of acidulate; vinegar or lemon juice for example, it can easily become a welcome addition to your egg poaching technique. Just add a tablespoon of Verjuice to the poaching water and you will see its effect on keeping the whites of the eggs beautifully compact when they slide into the water. Of course the most important thing when poaching eggs is their freshness. Nothing can compare to just-laid eggs for poaching success, so if you don’t have chooks in your own backyard, it might be worth befriending someone who does! My method for poaching is as follows: Bring a medium sized pot of water to a simmering boil and add a tablespoon of Verjuice. Stir the water to create a gentle whirlpool and crack each egg as close to the water as you can to gently let them slide in. Poach for 2-3 minutes or until the egg whites are no longer transparent, you still want the yolk to be lovely and runny. I always use a slotted spoon to gently remove the eggs once they’re poached.
