How to make the perfect poached egg:
First boil 3/4 full saucepan of water, then turn down to a low boil so that water is gently bubbling.
Now: take a Wiltshire Poachie and press down into the bottom of a glass or mug, with the top flaps open as shown, and crack an egg into it. (ensure water is gently bubbling before cracking egg).
Immediately: grip both flaps together, lift out of the glass, and immerse vertically into the gently bubbling water without delay.
Add more Wiltshire Poachie into the water as required. Always immerse each filled Wiltshire Poachie before cracking the next egg.
Poach in gently: bubbling water for 4 to 6 minutes depending on firmness required (some foam in the water is normal). Remove each Wiltshire Poachie with tongs or a slotted spoon. Place on kitchen paper to drain and cool. Grip the Wiltshire Poachie by the bottom seam, and share firmly but gently. Your perfectly poached egg will slide out easily. If the egg does not slide out easily, it is not quite ready. Re-immerse for 20-30 seconds.
Simply dispose of the used Wiltshire Poachie.