Today in the internet, a stranger offers a tip on improving my poached egg techniquepic.twitter.com/YSpBAjMpBj
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And low, I spat out my tea.
Even that is absurdly complicated. I make them several times a week by simply cracking an egg into a cup, then gently tipping into boiling water. Boil for a minut then turn heat off for a further four. As long as the eggs are fresh, it's easy.
This is exactly as you described, just straining it first, it's not complicated!
They look great by the way too. Cooking poached eggs well is a form of sorcery I’ve not yet managed to master
That sounds like a lot more work than I ever want to put into an egg.
Don't make it then
Delia - get some water to a gentle simmer in a shallow pan, frying pan will do. Crack egg into a cup, tip into pan. Perfect every time and no need to aim lemon juice at egg whites
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