Perfectly Poached Eggs
- Bread for toasting
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.
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.
- 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.