How to poach an egg.

I have spent literally years trying to master this simple task. I travel a lot and judging by my experiences at breakfast in various hotels I am not alone. Frilly,  soggy and strangely rounded. I can’t say that I did much better. I did consider digging out my Mum‘s old egg poaching pan, but I also felt that I should be able to do it properly.

And finally, I have the answer. It’s what everybody has said in all the various tutorials I’ve googled, but I didn’t really hear.  You can do the swirling of the water (only works with one egg) vinegar, seasoning,  rolling boil or simmer; the actual key is to use fresh eggs 

I thought I was doing that, purchased recently from the local shop but what you need is really fresh eggs so for me the answer is Eilidh’s eggs from just up the road (Creagan Mhor Cake & Eggs). 

Perfect Poached Portnahaven eggs!