How to poach an egg

Method

1. Fill a medium saucepan with water until about 10cm deep. Heat over a high heat. Add vinegar and bring to the boil. Reduce heat to medium and bring to a gentle simmer. 

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2. Crack an egg into a small bowl and remove any shell, if needed. Using a large spoon, swirl water to create a gentle whirlpool effect.

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3. Pour egg gently into water, as close to surface as possible. Repeat Steps 2-3 with either 1 and 2 more eggs, cooking no more than 2 at a time.

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4. Cook for 1ó -3 minutes, depending on how egg is to be cooked.

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5. Using a slotted spoon, remove eggs, 1 at a time.

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6. Transfer spoon to a plate lined with paper towel to drain any water. Use a small sharp knife to trim any stringy eggwhite, if necessary. Transfer egg to a plate and serve.

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