1 In a large saucepan, add water up to 5-6cm. Bring to the boil.
2 Meanwhile, break a fresh egg into a small bowl.
3 Reduce heat until water is barely bubbling, then with a large spoon, gently stir the water in a circular motion to create a whirlpool. This will draw the egg into the centre of the pan.
4 Carefully slide the egg into the water.
5 Allow 31/2 – 4 minutes for poached eggs with firm whites and soft, runny yolks, and 4-5 minutes for firmer yolks.
6 Remove with a slotted spoon and serve as desired.
You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
To make sure that the egg does not separate, add a pinch of salt and 1/2 teaspoon of vinegar to water before adding in eggs.
Egg should be cold when poaching eggs so use them straight from the fridge or even stand them in iced water for several minutes before cooking.
The Carousel thanks Australian Eggs for this recipe