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How to poach the perfect egg

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2 teaspoons white vinegar
4 fresh free-range eggs
Poached eggs 
Half-fill a large shallow frying pan with water; add vinegar. Bring to the boil.
Break 1 egg into a small bowl or cup.
Swirl the boiling water with a whisk to create a whirlpool, then slide the egg into the pan.
Repeat with remaining eggs. When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks.
Remove eggs with a slotted spoon; drain on paper towel.


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