veryone’s favourite in the house- poached eggs!
I don’t use salt , no vinegar , no swirling water pools – simple batch made poached eggs. Medium size pot filled with half water, boil the water – then put onto a low heat- you should see a few bubbles at the bottom of the pan. Always crack the eggs in the ramekin (small bowl) and with a swift movement place in the water.
You’ll be tempted to put the heat higher as the eggs don’t look like they’re doing much but be patient!
Best tips- use fresh eggs they are less runnier (you can sieve these if they are) , consistency for a runny yolk the whites should feel like marshmallows (I can’t remember who told me this!) . Ours take 2 and a half minutes for a runny yolk x
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Her Weekend Kitchen 