INGREDIENTS
1½ tablespoons vinegar for every litre of water used
4 large free range eggs
Recipe continues
METHOD
Fill a deep pan with water and bring to the boil, the water should be at least 12cm (4½ inches) deep. Add 1½ tablespoons of vinegar for every 1 litre of water.
Carefully crack each egg into a coffee cup (this will prevent the whites becoming straggly) and slide the egg into the water at the exact point where it has a rolling boil, repeat with more eggs as required. Do not salt the water as this will cause the whites to break down.
Poached eggs are easily made in advance. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into iced water. When the eggs are cold any straggly bits can be removed. When the eggs are required reheat them in boiling salted water for 30-40 seconds.