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Message: <blockquote data-quote="LivingLightly" data-source="post: 2735821" data-attributes="member: 572522">I add a dash of cider or white wine vinegar to a pan of water [USER=521715]@MrsA2[/USER], season with a pinch of Maldon sea salt and bring to a gentle simmer. Crack each egg into a cup, make a whirlpool with a fork and drop in my egg.A really soft poached egg takes around 2 minutes, while a firm one needs up to 4 minutes, especially if you're using it straight from the fridge. When your egg is ready, remove it with a slotted spoon and place it on a warm plate to dry off.  This produces a perfect round shape with a pretty seam down the middle. I like to sprinkle my poached eggs with chopped, flat-leaf parsley, top with a pat of butter and season both eggs and avocado with a good grinding of black pepper.For best results, use absolutely fresh eggs.</blockquote>

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