BBC navigation


How to poach an egg

Poaching eggs

We show you how to make the perfect poached egg.

Poach eggs in a wide, shallow pan filled with simmering water.

Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape).

Crack the eggs, one or two at a time, directly into the centre of the whirlpool.

As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs).

After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining eggs.

See recipe in full

Eggs Benedict Eggs Benedict

By Paul Merrett

Skill level


Equipment you will need for this technique

  • Saucepan
  • Slotted spoon

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.