How many times have you made a terrible hash of poaching an egg? There’s honestly no need – it’s so easy when you know how!
Wot u need
100 mls vinegar
chilled iced water
Wot u do
Boil a pan 3/4 full with water and add the vinegar (I know it seems like a lot!) Add salt. When the water is at a rolling boil, crack the egg into a ramekin dish or small cup – never crack straight into the water. Slowly drop the egg into the water trying to keep it in the one place – touch the water with your bowl/cup as you place the egg. Cook on the rolling boil for about two minutes. Scoop egg out and immediately immerse in ice-cube filled cold water. You can now trim the poached egg to make it look nice.
Eggs can be removed from the iced water after a few minutes and stored in the fridge for at least two days.
When you are ready to eat simply boil some fresh water and place the cooled eggs in for a minute or two. The perfect runny poached egg and no taste of vinegar!!!