How to make poached eggs
The perfect poached egg, every time. You can prep them in advance & use them for your Egg Benedict, or to top off your salads.
2 Leghorn white eggs (Clarence Court)
60 ml Vinegar (white wine)
Bring your water and vinegar to the correct temperature (just below simmering) where you have lots of the small bubbles coming up from the bottom of the pan.
Crack the eggs into the hot water and cook for 2 minutes.
Take the cooked eggs and place in ice water to stop the cooking.
When it comes to eating, place your cooked poached eggs back into the hot water for 1-1.5mins to make them hot again. You can do your poached eggs up to a day in
advance.
