Poached Eggs

A simple, easy and healthy way to prepare eggs.

Ingredients


  • eggs

Method

  1. Eggs for poaching should be as fresh as possible, otherwise the white tends to come apart from the yolk.
  2. The French method is best: fill a frying pan or sauté pan three-quarters full of water, and add 1 tablespoon of vinegar and a half teaspoon of salt (this helps the whites to harden).
  3. Bring the water just to boiling point.
  4. Break the egg onto a saucer, then stir the water round until you've made a small 'whirlpool'.
  5. Slide the egg into this, and the circular or oval shape will be preserved.
  6. Leave to poach for 3 minutes before lifting out with an egg-slice and draining before serving.




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