Poached Eggs

  • 6 litres water
  • 300ml white wine vinegar
  • 6 fresh free-range eggs

Find the tallest pot you can and fill it almost to the brim with water. Bring to boil and add vinegar. Break the eggs into 6 small cups or similar containers. The water should be just below a bubbling boil. Drop the eggs in and let them fall to the bottom. Poach for approx 3–4 min. Remove with slotted spoon and plunge into iced water. Leave for a few moments until cool, then drain onto kitchen towel. To reheat, place poached eggs in a saucepan with almost boiling water.

Photography by C&D Heierli • Recipes Luke Dale-Roberts