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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

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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