Poached eggs

Poached eggs

Three minutes to cook, a lifetime to master – the poached egg makes a great breakfast or welcome addition to a light supper. Don't panic. You can do this.



  1. Fill a small pan just over one third full with cold water and bring it to the boil.

  2. Add the vinegar and turn down to simmer.

  3. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes.

  4. Remove with a slotted spoon and drain on kitchen towels.

  5. Season with salt and freshly ground black pepper and serve immediately.

Recipe Tips

Use the freshest eggs for best results – the whites will hold together better.

Another trick is to gently place the egg in a fine sieve before cooking. This gets rid of the watery parts of the white, which go stringy when cooked and cause the water to go cloudy.

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