Poached eggs
Ingredients
- 1 tbsp white wine vinegar
- 1–2 free-range eggs per person, as fresh as possible and fridge cold
Method
Fill a small saucepan with water. Add the vinegar and place over a high heat. Once bubbles start to form on the base of the pan, turn the heat down to low. When there are a couple of bubbles coming up from the base of the pan, give the water a little swirl.
Crack your cold, fresh eggs into the pan and leave to cook for around 2–3 minutes. Give the egg a little poke to make sure you’re happy with the wobble and then drain on some kitchen paper. Serve them however you like.
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