Either make poached eggs in a poacher, or do it the traditional way (only choose this option if your eggs are very fresh).Pour about 8 cm water into a small saucepan and bring to the boil.Reduce boil to a steady rolling simmer and add 5 ml white vinegar. (Get two dessertspoons ready to gather the whites when you slide the egg into the water.)Crack an egg into a shallow cup, or a saucer, and slide the egg gently into the water.Don?t panic ? the white will now be floating all over the place. Quickly gather it all back to the egg and keep doing it until the egg starts to set.Allow to simmer for four minutes.Nutrition per serving Energy 932 kJ Carbohydrate 16 g Protein 9 g Fat 12 g
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