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.
So long as the egg is properly fresh then vinegar is not needed and the egg can be cracked into the very gently simmering water. If the egg is not fresh, vinegar helps, but its making a purse out of a sow's ear frankly! Egg poachers, poaching bags and rings are all a waste of time and in poachers give a horrible result. Honesty, a poached egg is so simple!!!! No more difficult than a boiled or fried egg - not unpredictable, no mess and no hassle.
As for the scrambled eggs on BA, did the article explain how they make them look green
