The perfect poached egg has a neat over shape, a tender white and soft yolks. It is unbeatable on a slice of hot buttered toast or it can be partnered with vegetables (like greens, artichoke, asparagus), seafood (crab, smoked salmon) or meat (ham, bacon, steak) and dressed with a rich sauce.

Use the freshest eggs possible because they will be the easiest to poach.

How to poach eggs in a casserole:

1. Bring a large deep pan of water to the boil.
2. Break each egg and slip it gently into the water. Reduce the heat to low, so the water just simmers. Poach for 3-4 minutes or until the eggs are done.
3. With a spoon slotted spoon, lift out each egg and press it gently. The white should feel just firm, but the yolk should still be soft.
4. If there are any strings of cooked egg white, trim them off with a knife or kitchen scissors. Drain briefly on paper towers. Serve immediately if wished.
5. If the eggs will be served cold, immerse them in a bowl of cold water until ready to serve.
6. Drain and blot, dry gently before serving.

How to poach eggs in a steam-oven:

Put the eggs in the stem-oven perforated tray at 63 C for 30 minutes. You will get the perfect poached eggs with no efforts. Easy and quick. This method allows you to get your poached egg in your Lunchbox and brake it over your greens once ready to have your gourmet lunch.