So how do you poach yours? Years ago I had an aluminium pan which had four little cups inside that had to greased before adding the eggs. I used it for donkey's years. Then I tried little non stick silicone cups but guess what- they stuck.. Have read about swirling the hot water around in a pan, adding a drop of vinegar, but the centrifugal force made the egg white spread out all over the place. Apparently, chefs have the eggs encased in cling film before dropping them into the water.
How do you poach your eggs?
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