How to Poach an Egg Perfectly

Poached eggs are delicious for breakfast, in soups, and on top of a classic salade Lyonnaise.
Making a perfectly poached egg is something many home cooks aspire to. And with a few simple tips, it’s really easy to achieve.

A tablespoon or so of white spirit vinegar (or inexpensive white wine vinegar) helps set the white quickly, creating a whirlpool in the saucepan gives a lovely neat shape, and sliding the egg in from a saucer helps it stay together.

Here’s how to poach an egg perfectly (scroll down for a step-by-step video):

Half fill a saucepan with water and place over high heat.
Add a tablespoon or so of white vinegar and bring to the boil.
Meanwhile, break an egg into a saucer.
Reduce heat so that the water simmers gently, then stir to create a whirlpool.
Slide the egg into the centre of the whirlpool, this will wrap the white around the yolk creating a neat parcel.
Simmer for about 2 minutes, until the white is just set, then remove with a slotted spoon to a paper towel-lined plate.
Repeat with further eggs in the same water.