Eggs - Poaching

Bring the water and vinegar to a rolling boil then slip the egg into the saucepan close to the edge. The rolling action of the boiling water at the side of the pan helps to form the right shape immediately. Reduce the heat a little and poach for 2½ minutes for a soft yolk if using 60g eggs. Retrieve the egg using a slotted spoon and lay on a folded clean tea towel to drain, then pat the surface dry. If you wish to cook the eggs ahead of time, simply transfer them from the pan to a bowl of iced water to arrest further cooking. To reheat, slip the egg back into near boiling water for 30 seconds, remove and then dry as above. Poach 2 eggs at a time for the best results.