Poaching eggs

If you struggle with the whirlpool method of poaching eggs, try using a wide, deep frying pan of simmering, salted water with a teaspoon of white vinegar in it. Slip the eggs in, side by side, and gently shake the pan by moving the handle from side to side to stop them catching on the bottom. They will come out flatter and less impressive than professionally poached eggs, but they’ll taste just the same. For rounder eggs use a small, deep wok.