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HOW TO – POACH AN EGG

October 19, 2010

1.  Have eggs at room temperature for some time.

2. Half-fill a saucepan with water.  Add 1 tbspn white vinegar (lime juice or lemon juice works as well).  Bring water to the boil.

3. Crack each egg into a cup.  Gently stir boiling water to make a whirlpool.  Carefully pour egg into whirlpool; poach for 1-2 minutes for a soft egg.

4.  Using a slotted spoon, transfer eggs to a plate.  Keep warm until serving.

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