How to poach an egg

Points to remember

  • Make sure your eggs are really fresh.
  • Add a small dash of vinegar to a pan of steadily simmering water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.