I'm probably a bit daft, but I had this metal poacher that can hang on a saucepan. It almost rusted away, so I bought another one. I used to completely submerge the eggs in boiling water, but now I'm wondering if one is only supposed to sit the thing in shallow water. My mum used to do it with no kitchen aids but I couldn't manage that. Any advice welcome!
To think that London, or anywhere else for that matter, does not belong to any one demographic
I laughed today and it felt good.