Poaching has a reputation for being fiddly. It isn't, as long as the egg is fresh and the water is only just simmering.
Ingredients
- 1 very fresh egg per person
- Water
- A splash of vinegar (optional)
Method
- Crack the egg into a cup or small ramekin first, rather than straight into the pan -- it makes the next step far less stressful.
- Bring a pan of water to a gentle simmer, not a rolling boil. A splash of vinegar helps the white hold together, though it's not essential.
- Give the water a quick stir to create a gentle swirl, then slide the egg in from the cup.
- Cook for 2–3 minutes for a soft, runny yolk, or nearer 4 minutes if you prefer it firmer.
- Lift out with a slotted spoon and rest briefly on kitchen paper to drain before serving.
Why fresh matters here: a fresh egg has a tighter, less watery white, which holds its shape in the water instead of spreading into wisps. Not sure how fresh yours is? Try the float test.
Related reading
Prefer something less fiddly? Try boiled eggs or scrambled eggs instead. See all egg recipes.