Often overlooked is the importance of using fresh eggs. The fresher the egg, the better the white will hold around the yolk. Whites from older eggs will spread further once they hit the water. A lot of recipes use vinegar in the water, but I find it doesn’t make much of a difference, and can taint the taste of the egg!
- Quarter fill a medium fry-pan with water and bring to the boil before reducing to a simmer. Break each of the eggs into a cup first and then gently slip into the water.
- Poach the eggs for 2–3 minutes until the whites have just set but the yolks are still runny.
- Drain the eggs on a paper towel before serving immediately.
That’s all yolks!