I tried new ‘no mess’ method of poaching eggs — I’ll never use a pan again
There’s something ever so special about a poached egg. It has a subtle elegance that a boiled, fried or scrambled egg just doesn’t have. Less oily than its fried version and softer than a boiled egg, it elevates any dish, especially a breakfast or brunch, as its yolk oozes out on to a crunchy piece … Read more
