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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Poached Eggs in Advance
...in your mind.
Poached Eggs in Advance

Poached Eggs in Advance


  • eggs (however many you need...)
  • 2 tablespoons white vinegar
  • 2 cups ice


  1. Fill large bowl with ice and cold water - put to one side
  2. Crack eggs individually in to a small bowl
  3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
  4. Spin the water creating a vortex, slip one egg into center
  5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
  6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
  7. Place in iced water, then repeat cooking steps 4-7 for each egg
  8. Store eggs and water in fridge for up to 2 days
  9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!