How to poach an egg

How to poach an egg

Poached eggs are not only healthy but delicious too.  We show you how to poach an egg like a true chef.


  1. Working with 1 egg at a time, crack an egg into a small bowl.
  2. Fill a wide saucepan with water until about 8cm deep. Add 15ml vinegar and 5ml salt.
  3. Bring to boil over medium-high heat. Reduce heat to medium-low until the water is simmering, with small bubbles rising from the base of the pan.
  4. Stir water in one direction to create a whirlpool with a wooden spoon.
  5. Slide the egg from the bowl into the centre of the whirlpool, as close to water as possible.
  6. Cook for 2-3 minutes for a semi-soft yolk, without stirring.
  7. Use a slotted spoon to remove the egg. Season and serve.

To serve more than 1 egg, transfer the poached egg to a bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. Skim off any foam that comes to the surface. Repeat with remaining eggs.

To reheat eggs, bring a clean pan of water to boil then remove from heat. Add poached eggs and stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.


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