How to…Poach an Egg

Appears in

Published 2009

About

The perfect poached egg is much sought after, and suggestions abound as to how to ensure success. Whichever method you favour, it is essential that only really fresh eggs are used.

Method

Bring about 5 cm (2 inches) water to the boil, or pour boiling water from the kettle into the frying pan, then reduce the temperature to the lowest simmering point possible.
Break the egg into a small bowl and, once the water is still, gently slide the egg in. The egg can be broken directly into the water, but using a bowl gives greater control. Do not crack the egg until it is needed.
Cook the egg for 3–4 minutes, until the white has set and the yolk is just set on the surface but soft inside. Lift out with a slotted spoon and drain on paper towel. Cut away any trailing bits of egg white, if you like.
If you’re poaching quail eggs, break the egg into a large spoon rather than a bowl. Rest the spoon just under the water for 30–40 seconds, then lift out and the egg should be perfectly poached.

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