By Jules Clancy
This may sound silly, but I’ve always had a bit of a phobia around poaching eggs.
Growing up, we were a boiled or fried egg type of house. I can’t ever remember my mum poaching an egg. So I guess that’s where it all started.
Poached eggs were something you ate out. In fancy hotels or cafes.
As I started getting into cooking, it wasn’t long before I attempted my first poached egg. With careful water swirling and a few teaspoons of vinegar and the freshest eggs I could get my hands on, I gave it a shot. The results? Disaster.
Over the years there have been many more attempts, a few acceptable outcomes and many failures. So when I decided to go Slow Carb at the beginning of the year and started eating eggs for... More...
