BBC Good Food

17 August 2008

Tested

"Instead of poaching one egg at a time, use a large wide pan with a good solid base - a nice thick copper pan, boil the water, then reduce to just below a simmer, add the eggs by tipping the cups into the water and letting water into the cups before floating the eggs out. Cover the pan and remove from heat the heat in the pan and water will cook the eggs. If the water doesn't move, the eggs will hold together. 3-5 minutes remove them in the order added. The vinegar helps keep the eggs together and with lemon and vinegar in the sauce, should not be noticable at all. Try smoked salmon, portobello mushrooms or spinach for a nice change. I much prefer smoked salmon."