How to poach an egg

There’s no need to buy special pans to get perfectly poached eggs – they’re much easier than you think. Follow our with just a pan of boiling water, a splash of white wine vinegar and a slotted spoon.

Points to remember

• Make sure your eggs are really fresh.
• Add a small dash of vinegar to a pan of steadily simmering water.
• Crack eggs individually into a ramekin or cup.
• Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
• Slowly tip the egg into the water, white first. Leave to cook for three minutes.
• Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
• Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.

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