Heston: "There are many different approaches to poaching eggs – creating a whirlpool in the water, adding vinegar etc. – but my approach is very simple. It relies on using only the freshest egg. The white will be firmer and therefore the egg will hold together better in the water – and straining the eggs before cooking them which gets rid of all the straggly bits."
Heston: "There are many different approaches to poaching eggs – creating a whirlpool in the water, adding vinegar etc. – but my approach is very simple. It relies on using only the freshest egg. The white will be firmer and therefore the egg will hold together better in the water – and straining the eggs before cooking them which gets rid of all the straggly bits."