Poaching Eggs

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

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Use a large frying pan as the more boiling water there is, the less the temperature drops when the eggs are added. Vinegar in the water also helps prevent the whites from spreading. Poached eggs should be cooked until the whites are just set and turn opaque but the yolks are still soft – test by pressing the yolk gently with your finger.

To keep poached eggs warm put them in a basin of warm water. If you are going to use the eggs cold put them in a basin of cold water so the whites stay supple.

Bring a large pan of water and 2–3 tablespoons vinegar to a rolling boil in a deep frying pan. (I like to use a flavoured vinegar such as dill which imparts a little of its taste to the eggs.) Break the egg into a cup, then slide it into the pan.
Gather the white round the yolk with two spoons if it is spreading too much. Reduce the heat to a simmer, cover and poach for 3–5 minutes.
Lift out the egg using a slotted fish slice or large spoon. Drain well on kitchen paper if eating at once, otherwise keep in warm or cold water until ready to serve.