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!