White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
Large eggs
NOMU Sea Salt and Black Pepper, to season
Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
Large eggs
NOMU Sea Salt and Black Pepper, to season
Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
Large eggs
NOMU Sea Salt and Black Pepper, to season
Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
Large eggs
NOMU Sea Salt and Black Pepper, to season
Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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