Skill level


Equipment you will need for this technique


Slotted spoon

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Vortex method

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). You can skip this step if you are cooking multiple eggs (see tea strainer method below).

Crack the eggs, one or two at a time, directly into the centre of the whirlpool. Keep the water simmering so that the egg won't stick to the bottom of the pan.

After 3 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.

Tea strainer method

If your eggs aren't really fresh or if you are cooking multiple eggs simultaneously in the same pan, you can remove the egg white that will cause straggly bits. Crack each egg into a fine tea strainer or seive. Allow the runny egg white to drip through then carefully tip the egg from the seive into the simmering water.

See also: How to poach eggs in advance, How to fry an egg, How to boil an egg, How to make scrambled eggs