poached@eggs.ca

She learnt her infallible method from a cookery book published by the Buckinghamshire Women's Institute and shares it with us in French country cooking. Elizabeth David describes the process thus

First boil a saucepan of water, and into this dip each egg whole, in its shell, while you count about thirty, then take it out. When it comes to actually poaching the eggs, have a pan of fresh water boiling, add a dessertspoon of vinegar, stir the water fast until a whirlpool has formed, and into this break the eggs, one at a time.

One minute to a minute and a half cooks them.