“There’s not much that can go wrong with this ‘recipe’ apart from the poached eggs themselves,” advises Frank.
If you want to avoid the horrible separation of whites from the yolk, boil the water first, gently drop in very fresh eggs, and then leave off the heat for about 5 minutes or until cooked to your liking.
The eggs in the pan may need a tiny boost of heat but do not allow the water to become unsettled – keep the flame very low.
We really don’t like the addition of vinegar – and the vigorous whisking of water to create a vortex in which you cook your egg doesn’t work for us either!
Place your cooked egg on a clean teatowel to absorb extra water, and keep warm momentarily in a low oven if you need to cook more eggs, butter toast etc.
We recommend pepper from pink peppercorns or our own smoked chillies… as well at the very finely diced smoked salmon, used as a seasoning itself.
"We use a fine baguette or sourdough – always buttered”.