Poached Egg

Poached eggs for breakfast are simply the best. People tend to order them in hotels, but don’t really cook them at home. Here is how I make them and a few tips on how to get them perfect every time.


  1. Fresh eggs – 2
  2. Tomato – 1
  3. Bread – white or brown – 2
  4. Lettuce or spring onion – small quantity
  5. Salt , pepper and vinegar
  6. Butter 1 serving


  1. Use a pot which is at least 3-4 inches deep, fill in with about 90% water and bring to boil.
  2. Crack open the eggs into a small bowl, careful with the yolk.
  3. Add 1 teaspoon vinegar into the boiling water and bring to simmer.
  4. Now use a skimmer and swirl the water creating a whirlpool in the pot.
  5. Gently pour the egg into the pot, just over the whirlpool. (this way the white will swirl around the yolk)
  6. Allow the egg to cook for 3 minutes.
  7. Use the skimmer and gently lift the egg out of the water.
  8. Place the egg on a kitchen towel, this will absorb all the excess water.
  9. Remove all the excess egg white from the pot (if any) before you follow the same procedure for the next egg.
  10. I like my bread toasted, for poached eggs I prefer using the grill and just toasting one side of the bread.
  11. Butter the toasted side, place the slices of tomato and then the poached egg over it, add the greens to garnish.
  12. Now cut the yolk in half, sprinkle with salt and pepper and IT’s DONE !!!
Poached egg
Poached egg

Tips for best results:

  • Fresh eggs only
  • Add vinegar and swirl the water
  • Toast bread on upside only, when you take a bite, the egg is soft on the top layer and the bread is soft on the bottom layer, leaving the middle layer (top side toasted bread) crunchy throughout.

Enjoy !

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