Recipe: How to poach an egg

Poached Egg
Poached Egg


1 egg
4 tablespoons of distilled malt vinegar

Place a saucepan on a high heat and add about 2 inches deep of water to it. Add the vinegar and bring to the boil.

While the water is heating, crack the egg into a small bowl. And set your timer for 3 minutes.

Once the water has come to the boil reduce the heat so the water remains just below boiling point.

With a slotted spoon, stir the water to create a vortex in the centre of the saucepan, then quickly pour the egg into the centre of the vortex and start your timer.

Once the 3 minutes are up, use the slotted spoon to remove and drain the now poached egg and serve – for example on a slice of ham on toast, garnished with balsamic vinegar and some dry herbs.

2 thoughts on “Recipe: How to poach an egg”

  1. Try it without the vortex and lowering gently instead for a pleasant surprise.
    Turn off the heat and lid back on. More reproduceable.

  2. or try the cling film method. Line the inside of a glass with cling film. Break egg in to the hollow. Remove the cling film with the egg in it and wrap it. Then drop the cling film covered egg in to the boiling water…

    When poached, remove the egg and unwrap.

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