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
Best recipe review Rustic looking! 4.2/5 Every one looks different! The Judge

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 Really fresh egg, free-range if possible.
• A pinch of sea salt

Method

1. Don't attempt more than 2 eggs at a time in the same pan
2. Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
3. Add a pinch of sea salt
4. Break each egg into its own saucer
5. Slide each egg off the saucer into the water. Do both in a short space of time if you can
6. Wait 3 minutes...
7. Remove each egg with a slotted spoon
8. 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.

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