There’s a reason we all rush to order Eggs Bene from the cafe, and it rhymes with smoached pegs.
Delicious, healthier than fried, and the perfect accompaniment to pretty much any breakfast dish on the menu, poached eggs are the most popular choice for most Kiwi brunchers.
But why is recreating them at home so damn difficult?
Michelin starred chef Tom Kerridge has come to the rescue, revealing the best way to cook the classic dish, using a surprising technique.
The chef, who owns the Hand & Flowers pub in the country town of Marlow, Buckinghamshire, revealed his technique on the BBC Good Food website.
1.Crack eggs into separate cups and add a splash of vinegar to each one – it doesn’t matter whether it’s white or malt.
2.Bring a pan of water up to the boil. When boiled, give the water a stir.
3.Drop eggs into the water, turn the heat off, and leave for four to five minutes.
4.Gently lift them out with a slotted spoon.
This certainly reads a lot easier than our cling film method…
