Poaching the perfect egg

Have you ever wondered why the eggs you poach at home never look as good as the ones you get for breakfast at Snout in the Trough? In the first of a series of helpful videos, Jarrod demonstrates the secret to poaching the perfect egg. As you’ll see, the amount of water is important, vinegar is critical, accurate timing is a must and most importantly, it’s about good quality, fresh eggs that have been removed from the fridge and returned to room temperature. Continue reading