Following a recent episode of Hairy Bikers they shared this great tip for achieving the perfect poached egg – being quite a fussy git about my eggs !
Basically you bring a pan salted water to the boil and add the eggs in their shell for 20 seconds – no more. Then remove, add a splash of white wine vinegar then crack the eggs in gently and cook to your liking making sure to pat dry with kitchen roll before plating.
This ensures that you are not left with a lot of foam, the whites seem to stay together for some reason. My fave way to have them is with some twisterd and grilled serrano or parma ham and toasted multiseed bread.