Poached Eggs

Eggs have always been important in British cooking and eating, and poaching them would have been an early technique. You’ll find a few poached eggs throughout the book. There’s something about the consistency of poached eggs that can really make a dish. The warm soft yolk spilling out and mixing with and enriching other flavours is quite stunning, making the dish more enjoyable.

I’m using a cooking liquor that is two-thirds water to one-third malt or white-wine vinegar. This may sou