Poached eggs
While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal saucepan or frying pan. The trick is to swirl the water vigorously first and then gently lower the egg into the centre of the pan using a ladle or a saucer.
| Poached eggs | |
|---|---|
 |
| 2 perfect poached eggs. The huge one is a double-yolker from our girls | |
| Servings: | Serves 1 |
| Calories per serving: | 78 |
| Ready in: | 6 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 3 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewRustic looking! 4.2/5 Every one looks different! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Don't attempt more than 2 eggs at a time in the same pan
- Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
- Add a pinch of sea salt
- Break each egg into its own saucer
- Slide each egg off the saucer into the water. Do both in a short space of time if you can
- Wait 3 minutes...
- Remove each egg with a slotted spoon
- Allow each egg to drain properly, as soggy toast is horrible
-
The swirling water gathers up the white
-
swirl the water with another spoon and then slip the egg into the middle of the pan
-
Slide the egg off a saucer
Chef's notes
Don't let the water boil, it will break up the egg white. Don't stir the water again. Skim the white residue if you wish.
Serving suggestions
- Serve with hot brown buttered toast, using only real butter.
- Pat dry and refrigerate for later use in a salad.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!