Gooey, runny yolks you can enjoy at home. With our handy guide you’ll make the best poached eggs every time.
All you need is a deep frying pan or saucepan and a slotted spoon.
Be sure to use super-fresh eggs: the whites will be thicker nearer the yolk and will hold their shape better. You can tell how fresh your eggs are by putting them into a bowl of water. If they lie horizontally they’re perfectly fresh. If they float or stand on end, they’re older eggs.
- Fill your pan to a depth of about 5cm and bring it to a simmer. While you’re waiting, crack your egg into a small ramekin. This will make it easier to slide into the water.
- Once the water is simmering, stir to create a whirlpool. This will help the white wrap around the yolk. The heat should only be high enough to make small bubbles – bringing the water to a rolling boil will throw the egg around and break up the white. Now slowly tip the egg in the centre and cook for 3-4 minutes or until the white is set.
- Remove your egg with a slotted spoon and drain it on kitchen paper. If you want that restaurant finish, simply trim the edges of the whites. And enjoy!
Now you’ve mastered the perfect poached egg, why not give our poached egg and avocado recipe a go?