Recipes and Cooking

Perfectly Poached Eggs

Published Category Style Occasion Diet
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Preparation time 5 mins Serves 1 person

Ingredients

  • Eggs
  • Water
  • Bread for toasting

Method

Whirlpool method

Step 1: Add water to a large saucepan until 8cm deep. Bring to the boil and then reduce to a simmer.

Step 2: Crack an egg into a small bowl. Using a large spoon, gently stir the water in a circular motion to create a whirlpool. This will draw the egg into the centre of the saucepan. Carefully slide the egg into the water.

Step 3: Allow 3½ - 4 minutes for poached eggs with firm whites and soft, runny yolks. Allow 4-5 minutes for firmer yolks.

Step 4: Remove eggs from the water with a slotted spoon and serve immediately.

Frying Pan method

Step 1: Bring a large frying pan of water to the boil over high heat. Meanwhile crack eggs into separate small bowls.

Step 2: Once water is boiling, turn off the heat completely and allow the bubbles to subside.

Step 3: Carefully slide eggs into the water and place the lid on the frying pan.

Step 4: Allow 6 minutes for eggs with firm whites and soft, runny yolks. Allow 8 minutes for firmer yolks.

Step 5: Remove eggs from the water with a slotted spoon and serve immediately.

Oven method

Step 1: Preheat oven to 180 degrees celsius. 

Step 2: Crack eggs into a muffin baking tray and pour 1 tablespoon of tap water over each egg.

Step 3: Place tray in the oven and bake for 7-10 minutes. Allow 7 minutes for eggs with firm whites and soft, runny yolks. Allow 10 minutes for firmer yolks.

Step 4: Remove eggs from the holes with a spoon and serve immediately.

Notes

  • You can test for firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
  • You can add a pinch of salt and ½ teaspoon of vinegar to the water before adding the eggs to help them hold together.
  • Eggs should be cold for poaching so use them straight from the fridge

Read about the 11 different vitamins and nutrients in eggs in the nutrition area of our website.