Perfect every time. No butter, no oil, no vinegar. Healthy. Prepare, create, share, enjoy. Directions: 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, 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 Poachies 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 shake firmly but gently. Your perfectly poached egg will slide out easily. Simply dispose of the used Wiltshire Poachie. Please note when using eggs several days old, slight leakage may occur in the glass. To avoid this, simply add a splash of hot water into the open Poachie before cracking egg.