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About the Author: Yvette Cook

31 Comments

    1. Look, if you’re not willing to keep your own chickens in order to have a perfect poached egg you’ve only yourself to blame.

    1. ​@maryannewilson3305
      You’ll have to do it trial.and error, it depends very much on the microwave and the bowl and how much water.
      I use a small soup bowl, fill it with water about 3cm deep (1.5 inches), break 3 or 4 medium size eggs in it, and then microwave it for 2:30.

      Start at 2 minutes, then open microwave and check if egg white is white everywhere, and feel if yolks are set with a spoon, if not, then another 30 seconds and repeat until you’re happy.

  1. Jamie you are thee most wonderful person to watch your skills in the kitchen. There is nobody like you & your natural chat & information you give. There’s nothing a week goes by that we follow your recipes. You too are a wonderful family man who has a dedicated & loving wife to you all. She too is amazing & must be so proud of all you have both achieved. A family in a billion. Love. Mags

  2. Asks why like it’s a dumb idea, then answers the question 😂 no vortex in the water, Jamie? No vinegar? Ok bud 😉

  3. A poached egg in vinegar looks 100% better than that egg you just cooked. And there is no taste of vinegar. If you use white wine vinegar

  4. I’ve been boiling the water to a frothy torrent before creating a whirlpool and dumping the egg in the middle. This means you can only do one at a time and get mixed results. I’m gonna try Jamie’s approach

  5. Exactly why he thinks millions of people can get hold of really really fresh eggs is really really baffling

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