How do I make the perfect poached egg?

Paul McLoughlin says: A trick I learnt many years ago while working in London for when I had to cook 50 poached eggs at a time for set breakfast.

Bring two-litres of salted water to a simmer and add one tablespoon of vinegar. The vinegar will help to coagulate the egg quickly thus sealing up the egg in a spherical shape with the yolk being wrapped in the egg white blanket. Once water is simmered and vinegar added crack your eggs and put them individually in small bowls or cups standing by. The trick is to add a few drops of water to your eggs before poaching them in the simmering water, to ensure more uniform eggs. Do it 20 seconds before you plan to drop them in. You can swirl the poaching water in circles if you like, personally I do not bother, and still get good results. Then when you think the egg is at your desired doneness (egg yolk still soft to touch) carefully lift out the eggs from the cooking liquid with a slotted spoon and place on a disposable kitchen towel with a plate to absorb the excess liquid and so it will not be running all over your plate. Serve with hollandaise or melted cheese.

Some recipes call for rose water but I haven't found it in Hong Kong, can I use something else?

Eric Hendry says: If it is not available you could find rose tea or dry organic rose petals and infuse them into some warm water to your desired taste. That being said, I have seen an increasing amount of rose-flavoured cordials and syrups around that could also be used for sweets or pastry.

What is the most authentic recipe for ratatouille?

David Goodridge says: Everyone in France calls it "ratatouille" because the recipe utilizes all the leftover harvest in the end of the season. My ratatouille recipe comprises garlic (a prime ingredient of this dish), peppers, eggplant, onion, tomato, thyme and basil.