Half to three quarter fill a frying pan with cold water, add a couple of drops of vinegar (stops the white spreading) and place it on the stove top. Turn on the heat.
Crack two eggs on the side of the frying pan, one at a time, and put them into the water. If you have trouble cracking eggs on the side of the frying pan, like I do, crack them on the side of a small bowl or cup and then tip them into the water.
Again, the longer you leave the eggs in the water, the harder they will become. When the eggs are cooked to your preferred consistency, use an egg turner/flipper to lift them out of the pan and transfer them to your plate.
I like to eat my soft poached eggs on toast, so as soon as I have the eggs in the water, I put two slices of bread in the toaster. By the time the eggs are ready, I have two pieces of buttered toast waiting for them on the plate.
To stop dripping water over your toast, tip the water out of the pan before you lift out the eggs.
If you use a non-stick frying pan, fried eggs are poached eggs cooked without using water. If you’re not using a non-stick frying pan, heat up some butter in the pan before you drop in the eggs.
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