Weeknight
Perfect poached eggs
Neat, wobbly, molten-yolked poached eggs — the kind that make you feel like you have your life together, on toast or under hollandaise.
The freshest eggs you can find. A splash of vinegar. A gentle whirlpool. That's the whole trick.
Method
- 01
Fill a wide, deep pan with about 8cm of water. Bring to a bare simmer — tiny bubbles at the base, no rolling boil. Add the vinegar. Do not salt the water; it toughens the whites.
- 02
Crack each egg into its own small cup or ramekin.
- 03
Stir the water with a spoon to make a slow whirlpool. Slip an egg gently into the centre, then pause the whirlpool with the spoon. Repeat with the remaining eggs, giving each its own moment.
- 04
Poach for 3 minutes for a fully runny yolk and set white, 3½ minutes for a jammier centre.
- 05
Lift out with a slotted spoon, blot the base on a folded tea towel, and slide onto hot buttered toast. Salt, pepper, and eat immediately.
Keep cooking
