Poached eggs

(FYI... life has been super busy and this post has been sitting here for almost a week, 3/4 complete! The family has disappeared for a couple of hours so I am determined to finish it off!!)

I've only ever tried poaching an egg once before this last week, and it didn't go so well. It was more like scramble-poached egg. Not the desired result!
So when a friend on FB showed her perfectly poached eggs, I had to ask HOW??? I did what she said and ...

Ta Daa!!

One perfectly poached egg! (The only things missing are the smoked salmon which is now on the shopping list and some baby spinach leaves, which are now growing in the garden)

What to do?

Bring water to the boil (I found about 3 inches worked well) add a generous splash of vinegar (1-2tb?) Make sure it comes to the boil again, swirl to get a whirlpool effect then crack the egg into the middle of it, quite close to the surface of the water. Wait about 2.5-3 minutes then remove with a slotted spoon, or as I did, with my Tupperware whisk. The yolk remains runny... just try it a couple of times to work out the timing for what YOU would personally call 'a perfect egg texture'. Enjoy!

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