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To Poach an Egg

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Preparation info
    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • Shallow pan of boiling salted water with a tablespoon of vinegar or lemon juice in it
  • Eggs (very fresh)

Method

First method

When the water, about two inches deep, is boiling in the pan, turn it down to a perceptible simmer and break an egg, sliding it into a nice still part of the pan. With a spoon keep the white together. Let it simmer until completely opaque. Lift out carefully with a slotted spoon.

Second method

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