Landscape (UK) - - In The Kitchen -

A well poached egg is soft and del­i­cate, the yolk spilling out as it is bro­ken into, ready to be mopped up with a piece of thick but­tered bread. In or­der to ob­tain the best re­sults when cook­ing at home, very fresh eggs are used. These have a thicker white, which will bet­ter hold its shape. The egg is cracked into a small dish and a pan of un­salted wa­ter brought to a low sim­mer. The egg is tipped gen­tly into the wa­ter and cooked on a low heat for 2 mins. The pan is then re­moved from the heat, cov­ered and set aside for a fur­ther 10 mins. The eggs are re­moved with a slot­ted spoon, turn­ing slightly to let any ex­cess wa­ter run off. The spoon, still con­tain­ing the egg, is left to drain briefly on a piece of kitchen paper be­fore the egg is slipped onto a pre-warmed plate.

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