How to poach an egg
- Das Kochrezept
Save recipe
Serves 1 - 4
Easy
Prep: 3 mins
Cook: 4 mins
A star rating of 4.7 out of 5.30 ratingsRate
loading...
Follow our easy recipe for perfect poached eggs with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish.
Easily doubled
Dairy-free
Gluten-free
Healthy
High-protein
Keto
Low carb
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Perfect poached eggs – the type you get for breakfast in smart hotels and restaurants – can look impressive but if you master a few simple techniques, you can achieve the same results at home. What you're looking for is a smooth, not wispy, ball of tender egg white enveloping a soft yolk that gently spills out when broken into. There is little more tempting on a dish than this simple pleasure – it's no wonder Instagram is crammed with videos of punctured poachers.
Follow our simple method for the perfect poached eggs. You’ll need a deep frying pan or saucepan and a slotted spoon. You don’t need an egg poacher – they tend to increase the cooking time for the egg which will give you a rubbery white.
We used Clarence Court eggs in this recipe. Clarence Court eggs have rich orange yolks that not only taste good, but they also look great in recipes. Once poached these eggs ooze dark golden yolk when broken open.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp white wine vinegar
-
Clarence Court eggs
as many as you want to poach
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal74
-
fat5g
-
saturates2g
-
carbs0g
low
-
sugars0g
low
-
fibre0g
-
protein7g
high
-
salt0.15g
Ad
Method
-
step 1
Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.
-
step 2
Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.
-
step 3
Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.
-
step 4
Cook for 3-4 mins, until the white is cooked through.
-
step 5
Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.
Like this? See other egg guides...
How to boil an egg perfectly
How to fry an egg
The health benefits of eggs
10 ways to serve eggs
TIPS
GET THE CORRECT WATER TEMPERATURE
The water should not be boiling, but more than simmering so that the movement in the water can be seen.
DO NOT ADD SALT
Never season the water with salt because this will cause the white of the eggs to break up and go wispy.
USE FRESH EGGS
Use the freshest egg you can find for the best result and flavour.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.30 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...