We show you how to make the perfect poached egg.
Poach eggs in a wide, shallow pan filled with simmering water.
Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape).
Crack the eggs, one or two at a time, directly into the centre of the whirlpool.
As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs).
After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper.
Repeat the process with the remaining eggs.
Eggs Benedict
Eggs Florentine
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