There is no need to churn the water into a whirlpool before you add the eggs to gently-boiling water. Once the eggs are poaching, carefully coax the white edges towards the yolks. Watch the video to see how easy it is.
Bring a pan of water to a gentle simmer. Break the Nulaid eggs into individual ramekins and using the ramekins, slide the eggs one after the other, into the simmering water.
Using a spoon, coax and push the egg whites into a good shape. When the eggs are poached to your liking, remove from the water with a slotted spoon. Tap the bottom of the spoon with kitchen paper to mop up excess water then serve the eggs on toast, steak or as great addition to a Caesar Salad.
PS: Nulaid eggs are farm fresh and grain fed and gives you a choice of free-range or canola eggs – their yolks being bright orange from those heart-healthy Omega-3 fatty acids. . For more information go to www.nulaid.co.za.
There is no need to add vinegar to the water - it will merely cause the egg whites to become rubbery. Rather coax the whites with a spoon towards the yolks to prevent them from straying all over your pan.