How to poach an egg

(21 ratings)
Video player
  • Serves: 1

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Child friendly

How to poach an egg - in four simple steps! These perfect poached eggs are great served on a hot, buttered crumpet for breakfast or in a tasty Eggs Benedict . You just need to add a drop of vinegar to the water to help keep the egg together. This easy video recipe will show you how to poach the perfect egg every time. Once you've mastered this technique you'll be able to show off your skills to friends and family - why not serve poach eggs on toast with smashed avocado and cracked black pepper for the ultimate on-trend brunch? This is a key cooking technique which is worth practising - as it's difficult to get right first time but so easy once you've mastered it.

'The eggs need to be as fresh as possible, otherwise the egg whites tend to spread on contact with the water. If you don't think your eggs are really fresh, add a drop of vinegar to the water to help set the whites.'

Gary Rhodes, celebrity chef


  • Egg
  • Slotted spoon
  • Large frying pan
  • Drop of cider vinegar
  • Freshly boiled water in a kettle


  1. Crack an egg into a small ramekin and set aside.
  2. Half-fill a large frying pan with freshly boiled water from the kettle, add in a small drop of cider vinegar and heat over a medium flame. Watch for small bubbles to appear round the edge. Don't boil the water.
  3. Carefully drop in your egg, keep it on a low heat and time for 1 min. The egg will start to rise to the top of the pan once it's cooked.
  4. After the 1 min, carefully take the egg out of the frying pan with a slotted spoon and put it on some kitchen paper to drain and then your poached egg is ready to eat! Serve on top of a hot, buttered crumpet or toast.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter