Cider Vinegar | Perfect Poached Egg

Why is cider vinegar special?

Can you please tell me what is so special about cider vinegar and why it may be helpful for me to take it for reducing my cholesterol (I have a friend who swears by it!).

Susie Belton, Northampton.

 Cider vinegar is made by the fermentation of apples and it is this fermented fruit acid that contains a host of beneficial vitamins and minerals, including potassium, magnesium, calcium, iron and other trace minerals, as well as pectin. It is thought that pectin, which is a fibre, can attach itself to cholesterol globules and remove excess from the body. It is also thought to help reduce high blood pressure.

The perfect poached egg

Can you recommend the best way of poaching eggs? I have been given so much advice but my eggs never seem to stick together?

Liz Clegg, Cambridge.

Everybody has there own way of poaching eggs (some use vinegar in the water but I think this spoils the flavour of the egg), but there are a few tips that may help you. Use a small pan and bring the water to a rolling boil. Crack your egg into a cup. Swirl the water vigorously in a circulate motion, to cause a vortex in the middle. Gently pour the egg into the middle then turn the heat down a little so the boiling is not quite so rough. Just wait patiently before removing with a slotted spoon. I also find that gas hobs work better than anything else, so it may be that your hob is to blame and not you?!

If you have any culinary or nutrition questions please email them to Joy at

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