Poaching an egg is a classic yet elegant dish, but it can be a lot of work to master. Take the pain out of poaching by using ...

The poached egg's reputation as one of the more difficult eggs to master is well-deserved. Achieving a spherical egg with a set white and runny yolk is a lot more difficult than it may as first seem.

So poached eggs were mostly a dining-out-for ... into the microwave and cook for another 20 seconds. Repeat until the egg ...

Add one tablespoon of distilled white vinegar to the water ... absorb the water on the surface and then set the perfectly poached egg on its English muffin or other landing pad.

Three minutes to cook, a lifetime to master – the poached egg makes a great ... Use the freshest eggs for best results – the whites will hold together better. Another trick is to gently ...

Vinegar works wonders in solidifying the egg whites promptly, resulting in a firm and tidy appearance. Mary said: "The secret to a poached egg is boiling water with a dash of vinegar in it." ...

Back bacon is far lower in fat than streaky bacon and if you remove the fat it’s actually quite a lean cut of meat. Served with crisp wholemeal croûtons and a perfectly poached egg, this is a ...