date:Apr 24, 2014
riander-lime sauce: In a small saucepan, heat 1/4 cup of oil over medium-low heat until it reaches the temperature of a warm bath, about 18C.
2. In a medium bowl, combine the lime zest, lime juice, chopped coriander, spring onion, and chilli. Add all but 1 tablespoon of this lime-herb mixture to the warm oil and remove the pan from the heat.
3. To poach the eggs: In a large deep saucepan, combine the vinegar and 2 litres of water and bring to a boil over high heat.
Reduce the heat to medium s