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Poached eggs taste better when one  household  ingredient is added

Poached eggs taste better when one household ingredient is added

Daily Mirror17-05-2025

This could be just the trick for the 'perfect' poached eggs made at home, using one thing you're likely to already have lying in your cupboard - and it's not pepper
Poached eggs are a breakfast staple in many households, but this recipe suggests one item you may be missing from your quick fry-up.
Whether it's eggs on toast or an addition to your English breakfast, making poached eggs at home can seem a little daunting. If you can never seem to get it quite right, this one thing could be the answer to your ideal eggs benedict.

In order to make your poached eggs, you will need a wide pot for cooking, of course, some eggs, a trusty bit of salt and, surprisingly, some vinegar. A cooking enthusiast over at Inspired Taste suggests that this is the ultimate "fool-proof" method that is so easy "anyone can do it".

How to make perfect poached eggs
They suggest you start by filling your pot with around 4 inches of water and simmering it before adding a generous pinch of salt and a splash of vinegar. While the salt works to season the eggs, the vinegar is helping the egg whites stay together as they poach.
While it is an optional approach to poached eggs, it's recommended and helps to add an extra hint of flavour. They advise using one tablespoon for the purpose of cooking, but if you want the flavour to reach the eggs, you will need to add more.
Once your water is ready, break each egg into a clean ramekin or cup as the water heats up. The recipe recommends you avoid cracking your eggs directly into the water.
It's time to add the eggs by carefully sliding them into the simmering, slightly bubbling water, one by one. Once they're in, it's best to set a timer for three to four minutes, depending on how runny you prefer your yolk to be.
Next, you want to use a slotted spoon to gently remove the eggs from the water and allow them to sit on paper towels briefly to cool down and firm up. For added taste, season your eggs with a sprinkling of salt and pepper and any other seasoning of your choice.
Reach for this kitchen utensil for perfect poached eggs
An extra added trick the cooking enthusiasts suggested was using a fine mesh strainer. They said: "If you have trouble with wispy white bits around your eggs as they are poaching, use this simple trick! Before poaching, crack your egg into a fine-mesh strainer held over a bowl.
"The thinnest, runniest part of the white will go through the strainer, leaving behind the thicker white that sets nicely when poached. Your poaching water will be cleaner, and your eggs will have a more well-defined shape."
If you're looking to get ahead of your cooking, you can actually cook your poached eggs in advance and store them in your fridge for up to three days. For the best storage method, you should transfer the eggs into ice-cold water to cool, then refrigerate them in a sealed container, submerged in water.

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It could lead to healthier marine ecosystems across English waters, support greater biodiversity and help preserve vulnerable underwater life. New management measures for fishing in 42 MPAs in English waters – a ban on bottom-towed fishing in 41, and the prohibition of fishing using traps in a specified area – are among the proposals. Mr Reed said: 'Bottom trawling is damaging our precious marine wildlife and habitats. 'Without urgent action, our oceans will be irreversibly destroyed – depriving us, and generations to come, of the sea life on which we all enjoy. 'The Government is taking decisive action to ban destructive bottom trawling where appropriate.' Ariana Densham, head of oceans at Greenpeace UK, said the consultation is 'ultimately a long-overdue completion of a process started by the previous government' and added that bottom-trawling in the protected sea areas is 'like bulldozing national parks'. She said: 'The Government should now strengthen the ban to cover all parts of our marine protected areas, and other types of destructive industrial fishing like supertrawlers and fly-shooters. 'Only this will ensure our marine ecosystems are protected in reality – not only on paper. 'The goal to protect at least 30% of the ocean by 2030 is global, and while the UK must do its part at home it also has a critical role to play in protecting the high seas far from our shores.' Tom Brook, ocean conservation specialist at WWF, said 'done right, these protections can be a win for people, nature and the climate' and 'this is exactly the kind of leadership we need if the UK is to deliver on its promise to protect 30% of the ocean by 2030'. Joan Edwards, The Wildlife Trusts policy and public affairs director, hoped the consultation would see the measures introduced 'rapidly to enable recovery of these sites, a win-win for both nature and the climate.' Oceana UK executive director Hugo Tagholm described the proposals as 'a golden opportunity to safeguard these vital marine sanctuaries from the most damaging fishing practices.' He added: 'If these whole-site bans are fully implemented, this could provide an invaluable and urgently needed lifeline for England's seas, which are so crucial for wildlife and climate resilience.' The consultation comes after Ocean With David Attenborough, released in cinemas to mark the renowned naturalist and TV presenter's 99th birthday last month, showed new footage of a bottom trawling net blasting through silt on the seafloor and scooping up species indiscriminately. The world will also be watching at the summit in Nice to see which countries ratify the UN High Seas Treaty – a pact to establish protected areas across international waters. The ocean treaty, which was agreed by 193 countries two years ago, will not come into force until ratification by 60 countries but just over half of that number have done so. The UK Government is among those that have been criticised by environmentalists for not yet ratifying the treaty or at the very least announcing a timetable to introduce the legislation required. Asked last week whether there has been any progress, nature minister Mary Creagh told the PA news agency: 'We need a legislative slot in Parliament's timetable. 'Any international treaty has to be done by the Foreign Office. We have had discussions with Foreign Office ministers. 'I am confident the treaty will be ratified but it will be ratified in due course.'

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