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How To Poach Eggs

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Fresh eggs poach best: eggs that are not fresh will spread out and disintegrate. For poaching eggs better use a shallow sauté pan. Fill the pan with enough water to cover the eggs. Add a table spoon of white vinegar, bring water to the boil, then turn down the heat a little so that the water is just rolling. Break the eggs in one at a time, keeping your hands very close to the pan. Let the eggs poach for about 3-4 minutes for a runny yolk. For a firm set, cook 4-5 minutes:

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When they are done, lift the eggs out one at a time with a slotted spoon. For a neat egg, trim off the untidy edges by a knife or scissors.


Let the eggs drain on the spoon for a few moments before putting them on a warm dish: 

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If you are not ready to serve them immediately, they will keep fresh in a bowl of icing water and can be reheated for 1-2 minutes in hot water.

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