Ready In:

3-4 mins

Good For:

Breakfast, Lunch, Dinner


  • 2 eggs

  • 30-40 ml white vinegar
  • 1.5 lit boiling water
  • seasoning

Step by Step Instructions

Step 1

There are a few tricks when poaching an egg but when followed can produce the most rounded, perfectly formed runny yolked gems, 

Use a tall pot so the eggs have a chance to form when falling through the water column. Don’t use salt, but season the eggs after cooking.  

Step 2

Add enough white vinegar that once tasted the water tastes slightly vinegary but not strong. I always cook my vinegary water for 20 mins before cooking the eggs.

Step 3

Break the eggs into a cup or container first before placing them into the water.  Have the water simmering lightly, stir to form a light vortex, gently pour the egg into the water but don’t drop it in. Add both eggs and lower the heat to medium.

Step 4

Don’t boil the water when the eggs are cooking. Depending on egg size, they’ll take between 3-4 mins to cook with a soft centre. Remove eggs with a slotted spoon onto a paper towel. Season with salt and pepper.


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