How to poach an egg
Follow our easy recipe for perfect poached eggs with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish.
-
Prep:3 mins
Cook:4 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 74
-
fat 5g
-
saturates 2g
-
carbs 0g
-
sugars 0g
-
fibre 0g
-
protein 7g
-
salt 0.15g
Ingredients
- 1 tbsp white wine vinegar
- eggs, as many as you want to poach
Tip
GET THE CORRECT WATER TEMPERATURE
The water should not be boiling, but more than simmering so that the movement in the water can be seen.DO NOT ADD SALT
Never season the water with salt because this will cause the white of the eggs to break up and go wispy.USE FRESH EGGS
Use the freshest egg you can find for the best result and flavour.Method
Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.
Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.
Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.
Cook for 3-4 mins, until the white is cooked through.
Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.
