This is my idea of egg heaven…a perfectly poached oeuf…lots of stuff around about adding vinegar, swirling the water, wafting a hazel twig over the pan (joke) but in the end, all that counts is using a good free range egg – we buy local ones from a friend – bringing water to the boil – take it off the heat – carefully slip in the egg, use a slotted spoon to ensure the white does not go too far – though it rarely does – then pop back on ring-turn off heat and time for two minutes- if you of course want it runny like the 2nd photo of mine this morning that follows..it was delicious….no yolk…oh dear….
