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Poach Eggs
* Take your freshest eggs out of the fridge (they should be cold)
* Bring at least 5cm of water to the boil, then reduce the temperature to the lowest simmering point possible.
* Add one teaspoon of vinegar or lemon juice to the boiling water.
* Break the egg into a small bowl or saucer.
* Wait for all the tiny bubbles of the side of the pan to disappear before very gently sliding the egg into the water.
* Cook the egg for about 3-4 minutes.
* Lift the egg out with a slotted spoon and drain on a paper towel.
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