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Poached egg elle may bumxkqxkile unsplash
Poached eggPhoto by Elle May on Unsplash

How to cook the perfect poached egg

Andrew Rudd shows us how to perfect this breakfast staple.

Serving: 1
Time: Less than half an hour
Difficulty: Easy


  • 1 egg
  • White wine vinegar
  • Salt


  1. Fill a saucepan nearly to the rim with water. Add 1 tablespoon of white wine vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.
  2. When the water comes to a simmer, crack an egg into a cup and carefully slide it into the water. Quickly repeat with any remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk.
  3. Poach the eggs, turning them periodically with a slotted spoon until the whites are firm or to the desired degree of shape, 2 to 3 minutes.
  4. Using the slotted spoon, remove the eggs and transfer to a clean tea towel. Lightly dab the eggs with the towel to remove any excess water.

READ MORE: For more egg tips, click here.


If you can, use free-range eggs – the flavour is better, the colour is better and, when separating your eggs, they don’t tend to split.