How to poach an egg

We show you how to make the perfect poached egg.

Poach eggs in a wide, shallow pan filled with simmering water.

Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape).

Crack the eggs, one or two at a time, directly into the centre of the whirlpool.

As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs).

After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining eggs.

See recipe in full

Eggs Benedict Eggs Benedict

By Paul Merrett

Skill level


Equipment you will need for this technique

  • Saucepan
  • Slotted spoon