"Perfect poached eggs every time"
24 March 2017
Gone are the days of messy poaching pans or whirling around an egg in boiling vinegary water. It's so easy, lightly oil the poach pod, I have an oil mister which puts the tiniest amount onto the pod, crack an egg into it and lower it into boiling water. I use enough water so that the pods are just floating, make sure the pan has a lid and then cook for a couple of minutes until the white is set. I use quite a large pan as I've found that water drips down into the pod if the pan is a small one. Anyway I get perfect poached eggs every time, nice firm whites with scrummy runny yolks.