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The Perfect Poached Egg


Recipe Info

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

A tricky recipe made easy.


  • 4 eggs, at room temperature
  • 2 tsp white vinegar
  • 1 tsp salt
  • 4 slices of bread
  • A large handful of watercress
  • Salt and pepper


Step 1

Fill a wide saucepan with water to the depth of roughly one and half times the width of an egg (approximately 8cm deep). Add 1 tsp of salt and 2 tsps of white vinegar. Bring the water to a simmer over a medium heat. Crack one egg into a small ramekin or container.

Step 2

Using a whisk, stir the simmering water to create a steady whirlpool.

Step 3

Gently drop the egg into the centre of the whirlpool, this will help create a neat shape. Cook for 30 seconds and gently stir the water once to help prevent the egg sticking to the bottom; use a fork and be careful not to touch the egg itself or stir too violently.

Step 4

Cook for 2-3 minutes for a semi-soft yolk or 3-5 minutes for a firm-set yolk.

Step 5

To remove, use a slotted spoon and serve immediately onto buttered toast with fresh clean watercress.

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