POACHING AN EGG RECIPES

Steps:

• 1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
  2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
  3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
  4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Steps:

• Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
• With a spoon, begin stirring the boiling water in a large, circular motion. 
• When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks. 
• Cook for about 2 ½ to 3 minutes.
• Using a slotted spoon, remove the egg (or eggs) to a plate.