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how to poach eggs
Poaching eggs is a skill that takes a little practice but it’s worthwhile for anyone wanting to rustle up a tasty brunch or fancy dinner-party starter
When you’ve mastered poaching, try your hand at cooking classic recipe favourites such as Eggs Benedict and Eggs Florentine.
How to poach an egg in four easy steps:
- Use a deep, large pan to poach an egg. Fill it with plenty of water – be generous! Add a pinch of salt and a dash of white wine vinegar. This will help set the egg.
- Bring the water to the boil and crack the egg into the water. You may want to crack it into a ramekin first – using a separate vessel helps the egg keep its shape.
- Let the egg set for 2-5 minutes depending on how runny you want it. You can use a slotted spoon to take it out and lightly squeeze it to test.
- When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain.
View our video guide on how to poach an egg
- For lots of recipe ideas using poached eggs, like the every-popular Eggs Benedict, put ‘poached’ into the recipe search engine!
- For extra speed use the microwave. Carefully crack the egg into a large teacup or ramekin dish filled with ½ tbsp of water. Use a cocktail stick to pierce the yolk and the white in a couple of places and poach in the microwave on HIGH for 40 seconds (750 watt oven)/ 60 seconds (650 watt oven). Stand for one minute and serve.
- For easy to use egg poaching gadgets, including a microwave egg poacher, click here.