How to handle those tricky poached eggs.
I've struggled for years with poached eggs before I started slimming world. My old housemate Leah, taught me this technique and I can safely say it's a total game changer (thanks Leah, my poached egg hero).
Sigh of relief, you don't need to buy any fancy equipment. Literally all you need is a mug, some clingfilm, some boiling water and a saucepan. No vinegar, swirling, whirlpool nonsense here!
1. Take a mug and line the inside of it with a piece of clingfilm. The clingfilm should be roughly 30 x 30 (imagine the length of a ruler, squared). Don't worry if it's slightly more or less.
2. Crack your egg into the clingfim that's in the mug carefully. Pull up the sides of the clingfilm so your egg is hanging like a little hanging bag. Tie a knot at the top of the clingfilm. Repeat these 2 steps for any other eggs.
3. When you're ready to roll, just drop each clingfilm 'bag' into boiling water. For soft boiled eggs, you'll need 4-5 minutes, for slightly harder more like 5-6. Remove with a slotted spoon and remove the clingfilm carefully. Serve immediately on whatever dish you're preparing.
Pretty eggscelent (sorry for the pun).
Have a great day!