Poached Eggs

30ml white vinegar, lemon juice works just as well as vinegar

eggs

Heat water in a medium sized saucepan to just beyond a gentle simmer. The saucepan should be filled to the 3/4 mark.

Add vinegar or lemon juice.

You will need to cook one egg at a time per saucepan. Crack an egg into a small bowl or ramekin.

Using a desert spoon, create a gentle whirlpool in the water by stirring swiftly 5 times around the outside edge of the saucepan. Don’t stir too vigorously. You want a gentle but certain and sustained (for 10 seconds) swirling motion.

Pour the egg into the centre of the whirlpool. This is the tricky bit, you don’t want to pour too quickly or too slowly.

Check that the water is not boiling, it should be gently simmering.

Flip the egg during cooking to ensure outer egg white is cooked.

Cook for 3-4 minutes for runny yolks. I like to softly feel the yolk with my finger, by gently lifting the egg to the surface of the water using a slotted spoon.

Gently remove the egg from the saucepan with a slotted spoon and place on a clean tea towel

Try this served with buttered toast, or toast smeared with with avocado smashed with feta cheese, lemon juice and a good grind of black pepper. Roasted tomatoes * also work alongside this combination.

* Roasted tomatoes - cut roma tomatoes in half lengthwise, swipe with garlic clove sliced in half, place on a baking paper lined baking tray. Add a good pinch of salt and freshly ground black pepper and a good splash of extra virgin olive oil. Bake at 240 degrees celsius (preheated) for 10 minutes or until the tomatoes have collapsed.

Try this with guacamole instead of smashed avocado.

Try using multiple saucepans to speed up the cooking process.

Remember that the fresher the egss, the better the result.

These are easy and great for primary school children,