In addition to selecting high-quality, fresh eggs to poach, the water makes all the difference. Properly brewing up the water is essential when poaching eggs because it ensures a beautifully set ...

There’s something undeniably satisfying about a perfectly poached egg. With a delicate, silky white encasing a rich, golden yolk that oozes with every bite, poached eggs are a luxurious ...

Chef Marc's secret? A generous glug of white wine vinegar in the simmering water. "For poached eggs bring a large pan of water to a steady gentle simmer, add a good splash of white wine vinegar ...

I take pride in making a perfect poached egg. It took several test runs to get my technique right, but it works every time: a splash of vinegar in a saucepan full of simmering water creates a ...

And therein lies the problem with the poached egg: it can feel tricky to get it right. Many people will have tried the age-old method of creating a swirling, whirlpool-effect in the boiling water ...

This is a nourishing and vibrant salad that is perfect for a light lunch. Serve with crusty bread or your favourite crackers.

which again stops it from leaving stringy egg mess in the water. And unlike every other poached egg hack out there – THIS is the one which actually works. When you've strained your egg ...

Reduce heat to low, so that the water barely trembles, then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes. Carefully remove eggs with a slotted spoon, blot dry and ...

For the crab cakes, gently mix together the crabmeat, diced bread, mayonnaise, and green onions in a bowl. Season with Tabasco, salt, and pepper. Put the bread crumbs in a shallow bowl. With your ...

About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a ...