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They said: \u201cPoaching eggs is the ultimate low-calorie method and not as fussy as you may think.\u00a0<\/p>\n
\u201cThere\u2019s no need for an egg poaching pan, vinegar or even whisking up a fancy whirlpool of simmering water like you might see some chefs do.\u201d<\/p>\n
Instead, for this method only an egg and some water are needed to get \u201cperfect\u201d results.<\/p>\n
Method<\/h3>\n
1.<\/strong> The first step is to pour boiling water from the kettle into a shallow pan or frying pan, to a depth of about 3cm. Bring back to the boil then reduce to a simmer.<\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Some would suggest salting the water, however, this results in the egg forming white wispy pieces in the water.<\/p>\n Salt increases the density of the water which makes more of the egg white float out. In other words, it creates a not-so-pretty poached egg.<\/p>\n
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