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How to poach an egg

Everyone loves a poached egg, but they can be pretty tricky to master.
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There is no better breakfast than a perfectly poached egg on hot buttered toast or smashed avocado, but it can feel like a tricky skill to master.

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However, creating that perfectly gooey, soft poached egg is actually easier than you think! Our 6-step guide will show you all the tricks you need to know.

Step 1 (Credit: Ben Dearnley)

Step 1

Eggs must be fresh (free range are best) and at room temperature. Working with 1 egg at a time, crack the egg onto a saucer.

Step 2 (Credit: Ben Dearnley)
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Step 2

Fill a wide saucepan or frying pan with water until about 8cm deep. Add 1/2 teaspoon of white vinegar. Bring to the boil over medium-high heat. Reduce heat, the water should not be boiling but be just a bit more than gentle simmer, with small bubbles breaking the surface of the water.

Step 3 (Credit: Ben Dearnley)

Step 3

Place your egg into a small sieve to reduce stringy eggywhite pieces.

Step 4

Stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape). 

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Step 5 (Credit: Ben Dearnley)

Step 5

Slide egg from the sieve into the centre of the whirlpool, as close to the water surface as possible. Cook, without stirring, for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk. 

(Credit: Ben Dearnley)

Step 6

Remove with a slotted spoon to a clean tea towel while cooking remaining eggs. Between cooking eggs, use a slotted spoon to skim any foam from water surface.

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This article originally appeared on Foodiful.

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