Ingredients
- Saucepan of boiling water
- 50ml / 2fl oz white wine vinegar
- 1 x egg at room temperature
Method
- Bring the saucepan of water and vinegar to boil and then turn down to a very low simmer
- Break the egg into a cup
- Swirl the water to create a whirlpool, when the swirling has almost stopped, gently add the egg to the centre of the saucepan and poach for three minutes.
- Remove with a slotted spoon and drain on some kitchen paper.
- The ‘perfect’ poached egg has a runny yolk and no raw white remaining
Gallery
Each 100g Serving Contains
Calories
78kcal
Fat
3.9g
Saturates
2.5g
Carbs
5.7g
Sugar
5.7g
Protein
5.2g
Salt
0.11g