A Perfectly Poached Egg

4 free-range eggs
1tbsp vinegar

Bring a large, wide saucepan of water to a rolling boil and add the vinegar. The vinegar helps the egg white set. Reduce the heat, and create a vortex in the pan by stirring the water quite quickly. Break each egg into a cup and slide them into the water.

Cover immediately and leave for three to four minutes or until the whites are firm and the yolks still look a touch runny.

Carefully remove each egg with a slotted spoon and drain on a paper towel. Trim the egg whites of any ragged edges and serve.

If you are doing large numbers, get a friend to help! Mike and I did 20 eggs for Andy’s 40th birthday breakfast, and assembled them into Eggs Benedict without too much trouble!