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How to poach an egg

Everyone loves a poached egg but they can be pretty tricky to master. Follow our 5-step guide and your kitchen will soon be the best new brunch spot in town. - by Janelle Bloom
  • 16 May 2017
How to poach an egg
Everyone loves a poached egg but they can be pretty tricky to master. Follow our 5-step guide and your kitchen will soon be the best new brunch spot in town.

There is no better breakfast than a perfectly poached egg on hot buttered toast or smashed avocado. Our 5-step guide will show you all the tricks you need to know.

Photo credit: Ben Dearnley

1. Eggs must be fresh (free range are best) and at room temperature. Working with 1 egg at a time, crack the egg on to a saucer. 

Photo credit: Ben Dearnley

2. Fill a wide saucepan or frying pan with water until about 8cm deep. Add 1/2 teaspoon of white vinegar. Bring to the boil over medium-high heat. Reduce heat, the water should not be boiling but be just a bit more than gentle simmer, with small bubbles breaking the surface of the water.

Photo credit: Ben Dearnley

3. Stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape). 

Photo credit: Ben Dearnley

4. Slide egg from saucer into centre of whirlpool, as close to water surface as possible. Cook, without stirring, for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk. 

Photo credit: Ben Dearnley

5. Remove with a slotted spoon to a clean tea towel while cooking remaining eggs. Between cooking eggs, use slotted spoon to skim any foam from water surface.

Written by Janelle Bloom.

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