How To Poach An Egg

Eggs are rather magical things. They’re an ingredient that’s essential in a range of different dishes and recipes and their versatility is what makes them such a great thing to have in your store cupboard or fridge. If you’ve got a couple of eggs knocking about, you’re never too far away from a decent meal. I’m sure that, reading this, you’ve already got a few different ideas in mind for what you can do with two or three eggs. But did any of those ideas involve poaching an egg and serving it next to some Colcannon Fritters? Didn’t think so.

Knowing how to poach an egg is one of those life skills – like driving a car – that you probably thought you’d have all figured out by now but the more you keep delaying it, the less likely it is that you’ll ever learn how to do it properly. If you already know how to perfectly poach an egg, then good for you. Go out there and make one of our many, many egg recipes in celebration of your incredible culinary talent.

However, if you don’t know how to make a poached egg (or are of the belief that poached eggs are pathetic) then maybe this guide will help you out a bit. A poached egg might not be my personal favourite type of egg but it’s an essential component in recipes like our Onion Bhajis & Poached Eggs and Smoked Salmon Rösti, and – hey – it’s never a bad idea to learn a new skill. Think of this like poaching eggs for beginners. A 101 in turning a raw egg into a nest of just-firm albumen encased around a golden runny yolk.

Now, for starters, we’re going to try and teach you how to poach an egg in a saucepan. We’re not going to tell you how to poach an egg in a microwave. Because no one needs to do that. If you've never poached an egg before, I know it can seem intimidating. But don't worry – with a few simple tips and tricks, you'll be a pro in no time.

Here's how to poach an egg perfectly pretty much every time:

• Fill a saucepan with water and bring it to a gentle simmer, so that the water is at a rolling boil.

• Use the top of your spoon to create a whirlpool effect.

• Crack the egg into a small bowl or cup.

• Carefully slide the egg into the simmering water.

• Use a spoon to gently nudge the egg whites towards the yolk, forming a neat oval shape.

• Let the egg cook for 3-4 minutes, or until the whites are set and the yolk is cooked to your liking.

• Use a slotted spoon to gently lift the egg out of the water and onto a plate lined with paper towels to drain any excess water.

• Enjoy your perfectly poached egg on its own or added to your favourite dish. Why not try out our Grilled Asparagus & Poached Eggs & Hollandaise? It’s a belter.

There are a few important things to keep in mind when poaching an egg. First, it's important to use fresh eggs whenever possible. Older eggs will have looser whites, which can make them harder to shape and cook evenly. Second, be sure to use a saucepan with high sides and plenty of water – this will give the egg room to move around and cook evenly. Finally, don't be afraid to experiment with the cooking time to find the perfect doneness for your tastes.

Poached eggs are a versatile and delicious breakfast option that are easy to master with a little practice. Give this step-by-step guide a try and enjoy the perfect poached egg every time. You might not make the ideal egg on the first go but practice makes perfect. So go out there and practice.

The best method is to poach your eggs in a saucepan full of boiling water. If anyone is out there trying to teach you how to poach an egg with a poacher: ignore them. They’re trying to sell you a product that you really don’t need. And if you want to know how to poach an egg in cling film well, then, maybe it’s best to look somewhere else. That’s an unnecessary amount of waste and it won’t gift you a better end result either.

Now, this one is really going to depend on how you like your eggs in the morning. Or evening. A soft poached egg with a really runny yolk will take about 2 minutes or so while a poached egg that’s reaching the point of firmness will need around 4 minutes. You’ve got to be pretty precise, so definitely have a timer to hand, but a good test is to use your eyes and look out for when the egg is reaching the kind of consistency you’re after. No one likes a wet egg but no one wants a rubbery bullet either.

Yes. Because, er, what else are you going to poach it in? Add a dash of vinegar to the water if you like (some people even claim this helps the white and the yolk not fall apart in the water) but don’t go boiling it in anything like Coca-Cola. Simple.