How To Poach The Perfect Egg

Poaching an egg can be a quick and healthy breakfast choice - but only if you know how to do it!

We have prepared a step by step guide for you to make great eggs, without any hassle or guesswork in the kitchen.

Method:

  1. TIP: Make sure you have everything ready before you start cooking - timing is key to great poached eggs.
  2. Choosing your pan - The ideal pan for poached eggs is shallow and wide, with a capacity of at least 1.5L of water.
  3. Add the water (the pan should be about two-thirds full) and vinegar, and bring to a gentle boil. If you do not like vinegar it is not essential to add, however it will help coagulate the egg white and improve the appearance.
  4. TIP: To remove any vinegar taste from the eggs, plunge your poached egg into a pan of hot salted water after cooking. This removes the taste and seasons your eggs.
  5. Choose your eggs. Fresh eggs are better to poach as the white is thicker. This helps in the coagulation process.
  6. TIP: Take your time. Only poach one egg at a time as more than one in the pan risks merging into other eggs whilst cooking.
  7. Crack the egg into a small dish (for example a ramekin or soup ladle). Take care whilst doing this to ensure the structure of the egg is maintained.
  8. Turn the temperature down to a very gentle simmer. The water should be between 70-80C.
  9. Create a gentle whirlpool in the water with a slotted spoon, by stirring in one direction.
  10. Very carefully pour your egg into the centre of the whirlpool. Cook for 3-5 minutes depending on your preference. The egg is cooked once the whites are opaque and have set, and the yolk has begun to thicken.
  11. Remove the cooked egg from the water with a slotted spoon. Drain on a dry cloth or paper towel and transfer to your plate as quickly as possible.
  12. TIP: If your edges are not perfect you can simply trim them with kitchen shears.

Serve and enjoy!