The secret to a perfectly poached egg

To successfully make your own poached eggs, ensure the eggs are fresh. Photo / New Zealand Woman's Weekly

The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Poached eggs in cafes always taste better and have a nicer consistency than the ones I do at home. What's the secret?
- Andrew Johns

Always poach eggs in a deep pan, with 80ml of white vinegar added for every litre of water. Never add salt and cook at a rolling simmer with the pan off-centre from the heat source. And make sure that your eggs are fresh too.

I want to make my own goat's cheese - do you know where can I get goat's milk in Auckland?
- Zoe Walker

A good starting point is the Dairy Goat Co-operative website. Farro Fresh, many supermarkets, Ceres and others may have it, but call in advance as there's nothing more frustrating than not getting what you want.

How do I know when a steak is rare, medium rare or well-done, without cutting into it to have a look?
- Peter McDonald

Hold out either of your hands. The texture of the flesh between your forefinger and thumb represents rare. Two centimetres in from there where it's a little firmer represents medium, and well-done is like the firmest part of your hand.

* To ask Peter a question, click on the Email Peter link below.