Quote:
Originally Posted by
denning 
For those who like poached eggs you don't need a special pan like on the last page. I boil water and reduce it to a simmer, add a little white vinegar (very important, causes the egg to coagulate and hold together), crack an egg in a small dish of some sort (small bowl) and slowly slip it in the water. Let cook for 2-3 minutes and remove. Done.
Another way to keep it all together is to use cling film (saran wrap across the atlantic). It sounds a ridiculous idea but once you figure out the timing it's a reliable way of poaching a bunch of eggs in boiling water at the same time. See the wholly scientific road-test here:
http://www.b3ta.com/features/howtopoachanegg/
Of course the special poaching pan on the previous page is less fiddly to use - my parents used one of these when I was growing up - but there's more to wash afterwards and I've never got round to getting one for myself.
