For soft boiled, keep the egg in the water for three minutes, for soft to firm boiled, four minutes.
After the time was up, the egg was removed from the water and sliced open to reveal a bright orange, runny yolk. It was also perfectly formed with no scraggly edges.
Some commented on how the egg can taste of vinegar, but this method works just as well without adding vinegar to the water.
One commented: “That’s the most perfect poached egg I’ve ever seen.”A second wrote: “Just made my first poached egg using your video! So easy!” A third said: “The shape on your poached egg is amazing!”
READ MORE: I tried Field Doctor’s healthy frozen ready meals for a review
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