A poached egg is an egg that has been cooked outside the shell by poaching. This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling

Ingredients

• 1-6 eggs , fridge cold

Instructions

• Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through
• Carefully transfer to a teacup. Repeat for as many eggs as you plan to make in one batch one in each teacup

Notes

Fresher eggs are better poached eggs because they have better structural integrity, so they will sit up higher and rounder.Old eggs are watery so they don't hold together as well when poached.

Fridge-cold works best because the egg whites are tighter (like freshly laid eggs).

Recipe from Receipe tin eats