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HOW TO: Perfect Poached Eggs

April 9, 2011

I’ve been working for a little while on creating the perfect poached egg and here are my top tips:

  • Make sure the water is boiling.
  • Add a good helping of salt and vinegar.
  • Don’t fill the pan – use about 2 inches of water.
  • Crack the egg into a cup first and lower it in.
  • Use the freshest eggs possible – it helps them stay together.
  • Use a strainer spoon to take the cooked egg out after about 2 minutes.
  • Enjoy!

Eaten Today:

10.00 Poached Egg on Brown Toast
13.25 Cheese, spring and red onion grilled wrap
19.10 Galaxy x12 squares
21.15 Dominoes pizza x4, spicy wedges and chicken NUGGET!
22.00 Little chocolate egg

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One Comment leave one →
  1. Ruth permalink
    May 17, 2011 3:59 pm

    Whisk the boiling water into a whirlpool before dropping in the egg. Helps to keep the whites together.

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