Originally Posted by
ian001
Poaching eggs in water is very simple and tastes a lot better.
The water should be simmering not boiling, use the freshest eggs possible, add white vineger to the water keep the egg together and don't break the egg directly in the water, lower it very gently in to the water. Et voila.
Absolutely right. In fact I think this would work better at altitude, since the water is not as hot. Would obviously take a bit longer though.
I have a strategy that works brilliantly for poached eggs. In they go to the pan, simmering very slowly and at that same moment on goes the Dualit for the toast, set at 2 on the timer. Then toast out, eggs out and hey presto. Perfect every time.
However I am absolutely dreadful at 'dippy' eggs - so my children constantly remind me
