How to make the perfect poached egg

Perfect poached eggs are one of life’s simple pleasures and easier than you think to get right. Here are my tips for making the perfect poached egg:

  • Start with a fresh, free range egg direct from the farm (if the egg is old it will dissolve leaving you with just the yolk).

  • Use a small pan to create a vortex.

  • Add a drop of vinegar to help keep the egg white drifting.

  • When the starts to boil, tip the egg into the water, white first.

  • Keep the water boiling at a light simmer. It should bubble around the egg to cook and shape the outside but turn it down if it begins to boil too rapidly.

  • For a soft poached egg, cook for about 3–4 minutes,

  • Lift out with a slotted spoon and hover over a tea-towel or cloth to get rid of any water trapped in the white – you don’t want your toast to get soggy.

  • Serve on a piece of sourdough toast with farm-fresh butter and a sprinkling of sea salt and freshly ground black pepper. Enjoy!

Sonja x

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  • Weekly granola making

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  • We were missing @wagamama_uk on Heritage day! All my years in at Lexington street, London branch form patchwork of my heritage. So gyoza’s it was, made with delicious @elginthefreerangechicken , spinach & mushrooms

Totally divine...
We may need to make these again!

Opened my recipe book and lovely to see smiles from @harryeatsfood & @jacquemalouf 
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  • NEW.... Menu

Egg marmite sarnie

Thank you @danibdsidect for pushing us to put this on the menu ❤️💕❤️💕 _________\\\\\____________\\\\\\\________

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  • Lining them up
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  • The most popular dish of the @dstvza foodie lounge pop-up!

Crispy Spiced Lamb ribs, spicy spekboom tzatziki & atchar

@chefvanessaza @dstvdeliciousfestival @davidhiggschef
  • What a fabulous weekend with my amazing friend Vanessa, aka #kitchenwife cooking up the most magical food in the @dstvza foodie lounge. She designed & built our amazing kitchen a tent, in the middle of Kyalami, to feed our pop up restaurant guests over the weekend! 100 people per sitting! We brought and packed up every pot and pan, every salt & pepper bowl, every starter plate, dessert plate... You name it! It was epic, it was hot, it was crazy but it was SO MUCH FUN! 
Crazy what it takes to.make an event like this possible! #whatgoesonbehindthescenes 
#chefslife #eventlife #fortheloveoffood

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