How to Poach a Perfect Egg?

How do you like your eggs in the morning? I like mine poached with a bit of cracked pepper on top… Not only great for breakfast, but the poached egg can also make most of your meals that extra bit special. Have them for breakfast on some avocado toast, top your risottos and stir-fried rice.

A perfect poached egg is a skill that needs practice and, let’s be honest, a bit of luck… Having said that, there is no other egg that is as satisfying to cut into as a soft poached egg with the yolk oozing out.

When it comes to poaching eggs, I would always recommend having them fridge cold. Cold eggs have more structure and will hold together better once they hit hot water.

We use a vortex/ whirlpool method to cook our eggs. It certainly helps with a nice round shape and keeps them intact. Another tip is to use a splash of vinegar (white wine, apple cider and rice vinegar all work great, but I’d avoid any coloured vinegars, such as red wine vinegar or any balsamic). There’s a lot of science behind this, but in short, more acidic simmering water creates a coating of the egg white that doesn’t let the yolk escape.

The cooking time will, of course depend on the size of the egg, but for a medium sized egg, 3 minutes should be sufficient.

If you are looking for some recipe ideas to use poached eggs, here are some of our favourites:

• Modern Colcannon with Bacon & Egg

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How to Poach a Perfect Egg?

Poached eggs are a great way to make your meals extra special: have it for breakfast on some avocado toast, top your risottos and stir fried rice.

Prep Time5 minutes mins

Cooking Time3 minutes mins

Total Time8 minutes mins

Course: Breakfast, Brunch, Lunch

Yield: 1

Materials

• 1 egg fridge-cold
• 1 tablespoon vinegar white wine, cider or rice

Instructions

• Bring water to a boil in a large pan. Add a tablespoon of vinegar. Reduce the heat until it's simmering, but not at a rolling boil.
  
• Crack an egg or two into a glass or a cup, making sure the yolks remain intact.
  
• Using a spoon, swirl the simmering water to create a whirlpool with one hand and then swiftly drop the eggs from the glass into a centre of your vortex with another hand. Be quick.
  
• Keep the water simmering, otherwise the eggs might stick to the bottom of the pan.
  
• After about 3 minutes, or when the white of your egg looks cooked (not translucent), remove it from the pan using a slotted spoon.
• Sprinkle some salt and pepper on top of your egg and enjoy!