About this recipe:I've tried numerous times to poach an egg sounds simple but how many times have we all tried it with advise adding vinegar to the water and still not good to look at. Well I've now cracked it, as to say here's all you need and do anyone can make this look and taste great.
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Method Prep:2min › Cook:2min › Ready in:4min
A middle sized saucepan but and will work (not small)
Get a small cup and crack your egg into it.
Cover with vinegar (brown)
Fill your saucepan 3/4 full of water place on full heat and bring to the boil
While the water is still boiling get a spoon and stir the water from the outside of the saucepan causing a vacum
Add your egg (including vinegar) and simmer for 2mins
When your 2mins is up you can remove your egg with a large spoon.
Be sure to put your egg in vinegar to start ...there is something in the vinegar which binds the egg white and prevents it spreading this is a recipe for a perfect poached egg looks great placed ontop of gammon and sliced through the middle.
ALLELUYA, ALLELUYA, ALLELUYA! Finally been able to make poached eggs just like the TV chefs. I had these this morning with some "door stopper" toast - boooooooooooom. You will need to have a " test run" first with this recipe only because I found 2 minutes simmering just not long enough ( whites were still a tad runny ) so I simmered for an extra 30 seconds, seems to have done the trick. Coincidentally, Hugh Fearnly was on the Sunday Brunch show this morning and he said this is how he cooks his poached eggs. - 27 Dec 2015