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Poached Egg

Introduction & method

There's something indefinable about a poached egg - neither fried nor boiled, and certainly not scrambled. It requires a bit of skill to poach an egg properly, but this is how I do it.

Poached Egg Recipe

The egg should be as fresh as possible, and at room temperature. Add the vinegar to a pan of water and heat to a very gentle simmer. It's critically important that there is not too much turbulence in the pan - this will disperse the egg white and make it difficult to pull together. Crack your egg into a shallow bowl, and slip it into the pan.

Use a spoon to gently tease any floating strands of egg white back towards the egg. After a couple of minutes, the egg white will have set, while the yolk within is still golden and runny.

Serve on a slice of toast or a lightly toasted English muffin. There should be lots of butter involved. Season with salt and pepper.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Poached Egg on YouTube.

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Ingredients & Info

 1 egg
 1 tbsp white wine vinegar
 a panful of water


Salt and pepper to taste. Toast or an English muffin to serve it on.

US Customary/Imperial

Makes 1 poached egg

Cooking time: 3 minutes.
Total time: 4 minutes.