Tip: Poaching the perfect egg

Tip: Poaching the perfect egg

Poached eggs were always something I treated myself to when out for brunch - never something I though I could make on my own. I thought you had to add vinegar, stir the water very fast and drop the egg quickly and this would keep it all together - i'm sure many people have had success this way - but I never did! I always ended up with an egg yolk and no white!

My method of poaching eggs is definitely a lot easier than the above method and you wont get that slight taste of vinegar. Always use the freshest eggs possible for poaching eggs, if the aren't fresh the white wont stay together.


Full a frying pan to almost full with water, put on the stove and bring to a boil. Once boiling crack your eggs in and leave to cook for between 2 and 4 minutes depending how runny you like the yolk. At the 2minute market I always use a slotted spoon to lift the egg out of the water and touch the yolk gently to see how much longer it needs to cook.

While the eggs are cooking, get your toast and other sides ready - you don't want to leave the egg in the water while you are buttering your toast as it will continue to cook.

Eggs are an excellent start to the day - and poached is one of the healthiest ways to cook them! Give it a go this weekend.