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Poached eggPhoto by Elle May on Unsplash
Recipes

How To Cook The Perfect Poached Egg

Andrew Rudd shows us how to perfect this breakfast staple.

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

Ingredients

  • 1 egg
  • White wine vinegar
  • Salt

Directions

  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.

Tips

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.