High in protein and a source of vitamin D, eggs are considered to be nutritious as well as tasty. Poaching is one of the healthiest methods for cooking eggs as it requires only water and no oil or other fat. Learn how to make perfect poached eggs every time with our guide.
How to poach eggs in water?
To poach eggs you want to gently cook them in water. To do this you want to first fill a deep pan about halfway full with water and bring to a boil. Then once the water is bubbling turn it down to a very gentle simmer before cracking your eggs into the hot water. You don’t want the water to be boiling when you add the eggs as this will smash them about and stop them from holding their shape. Follow our method for easy poached eggs:
Metric
Imperial
- 2 eggs
- 1 pinch of salt, plus more as needed
Bring a deep saucepan of water to the boil. Add plenty of salt
- 1 pinch of salt, plus more as needed
Crack each egg you intend to poach into a separate small cup or ramekin
- 2 eggs
Reduce the water to a very gentle simmer and use a slotted spoon or whisk to swirl the water into a whirlpool
Quickly and carefully, tip the eggs into the water one at a time close to the surface.
Poach the eggs for 5–6 minutes, ensuring the water stays at a gentle boil
Remove the eggs from the water with a slotted spoon and drain on kitchen paper. Season and serve
Why do chefs swirl the water to poach eggs?
Swirling the water into a vortex can help to wrap the white around the yolk as it cooks in the water. This helps the egg hold together as a whole shape.
Should I add vinegar when I poach eggs?
There is a theory that adding a little vinegar to the water helps set the white. However the recent thinking is that this isn’t necessary, and the key tips for making sure your eggs hold together are using super fresh eggs that are cold straight from the fridge.
Can you make poached eggs in advance?
It is possible to cook poached eggs in advance, storing them in a bowl of fresh cold water for up to 2 hours. To do this, poach your eggs for just 2 minutes, until the white is set but the yolk is still very soft. Then, when you want to reheat the eggs, bring a pan of water to a very gentle simmer and lower the eggs in on a large spoon, then cook for 30 seconds until warmed through.
Can I poach eggs in the microwave?
Eggs can be poached easily and quickly in the microwave, however you need to be careful as cooking them too quickly at too high a heat can cause the eggs to explode (as the steam in them is released at high pressure)! So it’s best to take this method, fill a microwave-proof cup about a third full with water, crack in your egg then cover with a little plate. Cook on high for 1 minute, then check for doneness. Cook for 10 seconds more if it needs more time, repeating until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper before serving.
Why is my poached egg full of water?
This is usually down to the age of your eggs. The white in older eggs can start to break down and become watery, leaving wispy whites as you cook. A fresh egg will be tighter when cooked.
What dishes can you use poached eggs for?
Poached eggs are famously the star in Eggs Benedict. Try Marcus Wareing’s delicious spin on the dish with crab and poached egg topped muffins
Or check out our collection of brilliant poached egg recipes for more inspiration.
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