Hi LIzzie,

Thanks for pointing out the mistakes.

For poaching eggs I bring the pan to a rapid boil and then reduce the heat so the water is barely at a simmer (I find if its boiling to much the eggs break up). At a gentle simmer I find that the whites are fully cooked with a runny yolk at around 3 minutes. However, I don't time this exactly as this will differ depending on the size of the eggs and how many eggs are in the pan, which affects the temp of the water. I check the eggs regularly whilst they are cooking by either wobbling the pan to see if the eggs are appearing to harden up or by lifting out with a slotted spoon and pushing gently with my fingers on the yolk.

A little white wine vinegar in the poaching water can also help hold the eggs together (but only a splash) as well as spinning the water with a spoon prior to placing in the egg. However,allow the spin to slow right down otherwise the yolk can separate out from the white.

Yes, apologies - I reheat the cooled eggs for around 30 seconds in boiling water - I've added this to the recipe.

Hope you get chance to try out the recipe 🙂

3 to 4 minutes to poach an egg? I give them 90 seconds to 2 minutes.

And did you take them straight from the ice bath and pop them on top of the kedgeree? Or did you warm them first, which would be a lot more sensible?