Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 ...

To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve ...

Getting the perfect shaped poached egg - like those found in chic breakfast ... While many people choose to use vinegar Jean says she doesn't think "it makes that much of a difference" and leaves ...

Let the vinegar boil for 1-2 hours, to cook all of the flavor out of the spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and jalapeños. I recently started ...

Eggs can often prove to be a hassle to cook, depending on the variety you’re after. Poached eggs are known to be the trickiest to master on the hob, but that’s not the only way to poach them.

Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until ...

Repeat steps 5 and 6 for the antacid tablet. What do you observe? The eggshell and the antacid tablet shouldn’t do anything interesting in the water but they should cause bubbling in the vinegar.