From poaching pans to wrapping eggs in clingfilm, creating a whirlpool to saying a prayer, we've tried it all when it comes to poaching eggs. But it's time to consign these strange methods to history because there's really no need.
Getting it right - You will need:
1 tbsp white wine vinegar (any vinegar will do but white wine is best)
Pan of water
Ramekin or cup
1. Bring your pan of water to a simmer and add the vinegar – there's no need to stir.
2. Crack your egg into a ramekin and drop into the water as close to the surface as possible.
3. Add more eggs. Leave for two to two and a half minutes if you like them runny or four minutes for firm.
4. Remove with a slotted spoon, drain on kitchen paper and serve on a hot buttered crumpets. Delish