The above is a brief overview of how to use the product. I'm not a poached egg eater and so had to rely on my husband to do the tastings. There is no need to put any vinegar in the water or swirl or twirl the water in the hope of producing a decent poached egg.
The recommended poaching time is 6 minutes but this produced an egg, which according to my husband, was like a hard boiled egg but minus the shell. Perhaps the water was boiling too vigorously, but a conventionally poached egg wouldn't take this long to cook. I also had to tear the bag away from the egg and shaking it wouldn't release the egg.
I cooked him another poached egg, but this time for 4 minutes, he said he was so used to eating poached eggs which tasted of vinegar he was missing his hit of vinegar. He wasn't sure I had cooked the egg very well. I still couldn't get the egg to slide out of the bag.
My husband said 'I've cracked it' and he is looking forward to more well cooked poached eggs. Hard yolks, yolks that have separated from the whites, frothy eggs whites, poached egg pans should all now be history.......
Thank you Eleanor.