麻豆社

Poach eggs in a wide, shallow pan filled with simmering water.

-Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape).
-Crack the eggs, one or two at a time, directly into the centre of the whirlpool.
-As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs).
-After 1-2 minutes (or when the eggs have poached to your liking), remove them from the pan using the slotted spoon and set aside to drain on kitchen paper.
-Repeat the process with the remaining eggs.