Patricio’s Poached Eggs

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This is for as many people as you like

Preparation

 Fill a small bowl with Ice.

Fill a medium saucepan with cold water and bring to the boil add malt Vinegar

(Hint - place egg in a glass of water to see if it fresh, if it sinks it is fresh, if it floats then chuck it away)

Cooking

 Break an egg into a cup carefully so as not to break the yolk.

Whisk the saucepan as it is just off boiling water to form a vortex

gently drop 1 egg into the middle of the vortex then leave for 3 minutes

 When cooked place the poached egg on the prepared ice, clear the scum from the water and repeat until you have as many poached eggs as required

after the last egg is placed on the ice, leave the eggs to cool for at least 5 minutes.

Place them on a separate dish and trim any scraggy bits off with scissors to make them look beautiful.

To finish, when ready for them, place the poached eggs back into hot water for a minute then serve.
Season with sea salt and black pepper. (They can be rested in the fridge covered with cling film for later use if required)

Serve on toast, muffins or Crumpets.
Srumdiddlyumptious.

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