Foolproof Poached Eggs
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Here’s what you need:
Cavanagh Free Range Eggs (as fresh as possible!)
A splash of vinegar
Water
Seasoning
Here’s how to do it:
Crack your eggs into individual small bowls. It’s important that your eggs are as fresh as possible, so the whites don’t all fall away!
Fill a pot with 5 or 6cm of water and bring to the boil.
Add about a teaspoon of vinegar to the water. Don’t add salt! This can break up your egg.
When there are only small bubbles rising, create a gentle whirlpool by stirring the water, then slide an egg in from its small bowl.
Cook for 4 minutes, or until the white is set. Then remove with a slotted spoon, dry it on kitchen roll, then season and serve!