- 2 teaspoon white vinegar
- 4 fresh free-range eggs
- 1Half-fill a large shallow saucepan or frying pan with water; add vinegar. Bring to the boil. Break 1 egg into a small bowl or cup.
- 2Using a whisk, swirl the boiling water with a whisk to create a whirlpool, then slide the egg carefully into the pan. Repeat with remaining eggs.
- 3When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks.
- 4Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep them warm. Trim the whites of any ragged edges with scissors.
Use free-range, very fresh, eggs as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg with float, big end up. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.
The Latest from Australian Women's Weekly Food
- Tamarind beef stir fry with kohlrabi saladYesterday 11:40pm
- Kohlrabi & sweet potato rosti with cashew dipYesterday 7:08am
- Delicious recipes to try in your Kmart pie makerYesterday 12:05am
- Beef curry with turmeric rice and coconut sambalJun 14, 2019
- Banana cake recipesJun 14, 2019
- Beef curry recipesJun 14, 2019
- Fabulous frittata recipesJun 13, 2019
- 10 perfect puff pastry recipesJun 12, 2019
- 10 easy risotto recipesJun 11, 2019
- Quiche LorraineJun 06, 2019
- Vegetarian nachosJun 06, 2019
- Quince recipesJun 06, 2019
- Fried rice recipesJun 06, 2019
- Roasted chickpeas & beansJun 05, 2019
- 14 cheeky chickpea recipesJun 05, 2019