Poached Egg

Tricky to get exactly perfect – needs practice.

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Ingredients & Equipment

1 Egg

1 tsp of white vinegar

A small pan

A table spoon

A slotted spoon

A piece of Kitchen Roll

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Method

1. Fill the pan with water and bring to the boil.

2. Add the white vinegar.

3. Stir the water to create a whirlpool.

4. Crack the egg into the middle of the whirlpool.

5. Adjust the heat so the water is simmering.

6. As the egg cooks, gently lift it off the bottom of the pan so it floats in the water. Don’t try to do this too soon – make sure the egg has set sufficiently to be moved without breaking up.

7. Check the egg is ready by lifting it out with the slotted spoon and shaking it. If it doesn’t wobbly it means the white has set and the egg is ready.

8. Place the egg on a piece of kitchen roll to absorb any reamining water.

9. Serve immediately.