Always use the freshest eggs you can get - ours are farm fresh and a great start in making your perfect poached egg! The older the eggs are, the more likely they are to fall apart in the simmering water.
Make sure you heat the water to barely simmering - just a few bubbles appearing every now and then. If the water is at a full boil (lots of rapidly moving bubbles), it is more likely that the egg may separate.
Don't forget to add a little vinegar to the water, this helps to keep the egg together.
To ensure you don't add any shell and to make sure the egg slides gently into the pan we recommend you crack the egg into a small bowl before adding it to the water.
Don't take your eye off the pan! If you want to get a runny yolk about 4 minutes is enough and a little longer if you like a hard yolk. The more you poach eggs the more confident you will become in judging this by eye rather than relying on the timer.
Drain the poached eggs well. Try using a slotted spoon or some people recommend resting the egg on a paper towel or stale bread to drain the water off.
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