A perfectly poached egg feels like a small luxury-soft, delicate and ready to settle over buttery toast, a grain bowl or your favourite greens.
And while it has a reputation for being fussy, the secret is simply a calm pot and a gentle hand. Here’s how to master it at home.
Read more: Do you need to wash eggs before using them? Here’s what you should know
Start fresh
Fresh eggs hold their shape beautifully, giving you that neat, cloud-like finish. If you’re unsure, crack one into a small bowl – if the white clings tightly to the yolk, you’re good to go.
Your simple poaching method
- Prep the eggs: Crack each egg into a ramekin with a splash of vinegar. Leave it for a few minutes. This helps the white stay together once it hits the water.
- Heat the water: Fill a shallow saucepan and bring it to a gentle simmer. You want the soft bubble stage – not rolling, not boiling.
- Slip it in: Lower the egg into the water straight from the ramekin. You can create a small whirlpool if you like, but it’s not essential. Poach one at a time to keep their shape tidy.
- Time it: Let the egg cook for about two minutes for a tender white and runny centre. Adjust by a few seconds if you prefer it firmer.
- Lift and serve: Use a slotted spoon to scoop it out. Pat lightly on a towel if you want a cleaner look. Serve immediately, or warm it briefly in hot water just before plating.
Poached eggs wait well. If you’re hosting brunch, make them ahead and reheat in seconds – no stress, just silky yolks on demand.
Poaching isn’t complicated; it’s calm, simple cooking at its best. Once you’ve done it a few times, you’ll wonder why you ever hesitated. Enjoy the swirl.
ALSO SEE: FARM EGGS VS STORE EGGS: IS THERE REALLY A DIFFERENCE?
