To the "eggs benedict" now she is only allowed to eat the dish once a week, due to age and cholesterol, my tips, a poached egg is a difficult product to produce.

1 you must use eggs that are the freshest you can obtain (24hrs old and organic) never use anyones low quality or stale eggs.

2 have a large bowl filled with ice and water to hand.

3 heat the water in a large pan to a simmer ( do not add salt or vinegar it will contaminate you eggs)

4 crack your eggs and place in water for eggsactly two minutes, remove eggs with slotted spoon and plunge into iced water bowl, this will stop them cooking on.

5 when cold you will be able to handle your eggs, trim for presentation (a 24hrs old egg holds its shape)

6 return your eggs to the bowl and place in the fridge( your eggs can be stored in the fridge for up to seven days without harm)

7 when you want to eat E/B have your have your other constituants to hand ,crouton, bacon, hollandaise ( you can hold it in a bain marie with the water at "blood heat") remember though to place a cartouche on its surface to stop a "skin" forming!

8 heat water as 3 return cold eggs to water for one minute, you will then have the perfect poached egg.

9 assemble and give birth.( in the early stages for whatever reason you may discard the eggs and start again) practise make perfect eggs.up two stage 6 in the gestation period.

Would you like my method for cheat truffle omlette or the perfect scrambled eggs? eggs are passion of mine!

Mum lives near B/T/C but was not resident in the UK till !938, she did keep goats and various other animals because of rationing (there was talk though)so mbgm had a lucky escape.

How gauche "garden shed" she has a gardener darling, he rides a mountfield mower that he brings with him, his name? darling that is irrelevant he is paid for his gardening skills not his conversation.

I take it from your flag you are Scottish? I was born on the 25th of Jan!