Poached Eggs Pasta

• 2 tablespoons mayonnaise
• 1 tablespoon tomato ketchup
• 1 tablespoon milk
• 2 tablespoons mayonnaise
• 1 tablespoon sauce Worchester

1. For dressing, simply mix all ingredients together.
2. In a frying pan ( I started using a saucepan but changed to a more shallow wok) add enough water to give a height of 3-4cm of water.
3. Add 2% of vinegar and heat to low boiling.
4. Break an egg in a small bowl. Slowly ease this into soup ladle immersed in the boiling water.
5. Leave this to set and cook.
6. Once egg white is cooked, (yolk should still be liquid, if you prefer this to be harder, boil longer but egg white may become a little tough. I suppose you can reduce the amount vinegar if you prefer to cook the yolk longer but want to prevent the egg white from toughening) drain water carefully from ladle and transfer egg into a bowl of cold water.
7. Use your hand, gently scoop the poached egg from the cold water and pat dry with dish towel.
8. Top with Mayo dressing and garnish with Nori (seaweed powder) powder.

mayonnaise, tomato ketchup, milk, mayonnaise, worchester

Taken from www.yummly.com/recipe/Poached-Eggs-Pasta-1670857 (may not work)