Chrissie Swan Instagram – As promised! I was so nervous of attempting a poached egg – what intimidates us about these babies? Anyway – I did it! These are not ‘vinegary’ and I have tested this process many, many times! Go forth and conquer THE POACHIE! 🔈 sound on! STEP BY STEP GUIDE WHAT YOU’LL NEED: 1/4 cup vinegar. 2 teaspoons cooking salt. 1.5 litres of water in a medium pot. Best quality egg you can afford. (From the fridge!) ESSENTIAL UTENSILS Whisk Wire sieve (small/med is best) Slotted spoon (or wire one like I have from any Asian Grocer) Clean Tea towel or hand towel. WHAT YOU’LL DO: Pour vinegar and salt into your water and turn onto high. While that’s getting to a boil, crack your egg into a sieve suspended over a mug. Leave it like this for the whole time it takes for the water to boil – as long as possible. Wait for water to boil but don’t watch it because you know what they say…😂 Pop your toast on. It’s close now! Take your whisk and make a vortex – not too crazy – but enough that it’s spinning like a whirlpool in your best friend’s above ground pool in the 80s. Your egg should now have shed off the liquid that turns poached eggs all ghosty. Throw that liquid in the bottom of the cup away. Slide your egg out of the sieve as close the centre of the vortex of water in the saucepan as you can. Turn down the heat to low and set your timer for 3 minutes. THE EGG COOKS FOR 3 MINUTES ON LOW! Butter/avocado toast. Once timer goes off lift the egg out of the water and rest it on the hand towel/teatowel until the water has gone. No one likes a soggy poachie/toast combo. Flip the egg onto your toast. Season. Cue Barry White song. SCOFF!