Prue’s Handy Hack: How to Poach an Egg

There are several ways to poach an egg – here are three of them (although none will work unless the eggs are very fresh, see here). Whichever method, for a runny yolk cook the eggs for 2-3 minutes. If you are cooking for several people, use the breakfast chef’s trick of slipping the poached eggs into cold water to prevent them overcooking. Then, when you are ready to serve, slip them back into simmering water for 30 seconds.

The classic method: Pour about 10cm (4in) of water into a medium saucepan and bring it to simmering point. The water should be steaming with only small bubbles rising to the surface. Add a splash of vinegar – this helps the egg white coagulate faster. Crack an egg into a teacup or small bowl (this makes it easier to slide the egg into the water). Using a small whisk or spoon, vigorously swirl the water to create a whirlpool. Then, carefully slide the egg into the swirly water – this helps the egg white wrap around the yolk.