Tonight’s dinner: Poached eggs with broccoli in roasted sesame sauce.

Tip: I have always had difficulties in getting the egg white to be thoroughly cooked whilst keeping the yolk runny. After reading up online, I followed the suggested recipe of adding vinegar (in small quantities) to the water before poaching the eggs. It turns out the egg white coagulates much quicker. A fatal mistake was to lower the eggs into boiling water though. I should have instead placed them in simmering water of between 80 ^oC -90^oC.