Poached eggs are such a delicious treat. There's nothing like gently breaking into an expertly poached egg to see the silky yolk oozing out on to a chunky piece of toast below. But they are also far more challenging to do well when compared to fried or boiled eggs.
So, for lots of us, we may only ever eat them when we are out at a cafe or restaurant for brunch. But with this method, you can poach an egg as expertly as any restaurant kitchen. And once you've tried it, if you're anything like me, you'll never go back to those fiddly techniques like trying to create a swirling effect in the water before dropping your egg in.
You also don't need to worry about adding vinegar to the water, like some recipes recommend. The one tricky thing about this method is that it does require you to be constantly over the pan, and you won't be able to do much else on the side while you're waiting for your egg to cook. So without further ado, here's the foolproof method to poaching an egg that you've been waiting for.
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