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Break the boiled egg habit! Poached eggs taste irresistible, look super and aren’t hard to make.




Served with creamed asparagus, on top of a tomato and asparagus salad, or potted with capers, sardines and tomatoes – there are so many ways you can serve poached eggs for breakfast, a light lunch or a classy, easy supper.

Here’s how to cook poached eggs so they’re restaurant-perfect:

1. Bring water to the boil in a pan.
2. Add a drop of vinegar – that stops the egg white from leaking in the water. (Use a light vinegar to prevent the egg from being discolored.)
3. Place a layer of cling film in a cup, brush it with oil and drop a fresh egg into it. Twist the ends of the cling film together and knot them to form a little sack.
5. Turn down the heat – the water should only simmer.
6. Place the egg in its sack gently into the water and let it cook for 4 minutes in hot water.
7. Take the sack out of the water with a slotted spoon. Carefully open the cling film and you’re ready to go!

I am hopeless at poaching eggs without a poacher, so I will try this & I love them with asparagus, sothan999 Ann for this

My poached eggs are terrible, and yet I love a really good cooked one.
I saw on one of the cookery programmes I think it was Lorraine, and she cooked the egg like this.
thank you Ann

The secret to poaching eggs is to keep the pan lid on, or like in the recipe cover.

Looks very tasty than999 .

I like the idea of the cling film, I will have to try that