How to poach an egg
I love a poached egg, especially on a crumpet with my favourite toppings. They feel fancy, even though once you’ve cracked the method, they’re really straightforward.
I make these when I want breakfast to feel elevated: soft, runny yolks nestled on warm crumpets, maybe with a little avocado, and roasted tomatoes. It’s simple, but very satisfying when you do them well.
- Serves: 1
- Prep: 2 mins
- Cook: 3 mins
Video: How to make perfect poached eggs
Anna Stanford shows us how to make perfect poached eggs in a pan of water.
Ingredients
- 2 British Lion eggs – One egg per crumpet works for me. Make sure they’re fresh, it really makes a difference when poaching.
- Water for boiling
- 2 crumpets – I love the way crumpets soak up the yolk, they’re the perfect base. Toast is totally fine too if that’s all you’ve got.
- A splash of vinegar – I usually add a teaspoon of white wine vinegar to the poaching water. It helps the egg whites set a bit faster.
- Salt and pepper – I keep seasoning simple. A pinch of salt on the egg just and lots of cracked black pepper.
- Optional extras – If I have a ripe avocado, I’ll smash it with a bit of lemon juice and sea salt. Roasted cherry tomatoes are one of my favourite additions too.
Method - How to make poached eggs
1. First things first, get your water going. I fill a medium saucepan about two-thirds full and bring it to a gentle simmer - you want small bubbles just breaking the surface, not a rolling boil. If I’m using vinegar, I add it once the heat is right.
2. While the water heats, I get everything else ready. Crumpets go in the toaster to get all golden and crispy, and if I’m adding avocado or tomatoes, I prep those now.
3. Crack each egg into a ramekin or small bowl - this makes it much easier to slide it into the water gently without breaking the yolk.
4. When the water’s ready, I give it a slow stir to create a little whirlpool. Then I gently lower the egg into the centre. The swirl helps the white wrap neatly around the yolk.
5. I usually poach for about 2 and a half to 3 minutes. You want the whites fully set but the yolk still runny. If you’re unsure, give the egg a gentle poke with a spoon – it should jiggle slightly but not feel like liquid.
6. Once done, I lift the egg out with a slotted spoon and let it sit on a bit of kitchen paper to drain, this helps avoid soggy crumpets.
7. Plate it all up - crumpets first, then avocado if using, the poached egg on top, maybe a few roasted tomatoes on the side. Finish with salt, black pepper, and if you’re feeling fancy, a drizzle of olive oil or chilli flakes.
Hints and tips about poaching eggs
Ingredient variations
- Vinegar – I usually use white wine vinegar because it’s mild, but cider vinegar works too. Just avoid anything too dark or strong, like balsamic, as it can tint the egg whites and change the flavour.
- Crumpet alternatives – Toasted sourdough or English muffins are great substitutes, but don’t worry if all you have is bread, that works as well!
- Toppings – Mashed avocado with lemon and a pinch of chilli flakes is my go-to. Roasted cherry tomatoes bring a nice sweetness. Occasionally I’ll add smoked salmon or even a little grated cheese if I’m making it a proper brunch.
Poaching techniques
- Whirlpool method – Works best for one egg at a time. The swirl pulls the white together nicely.
- No-swirl method – If I’m making several eggs, I skip the whirlpool and just gently lower them in one by one. As long as the water’s not boiling, they’ll hold their shape.
- Timing – For me, 2 minutes 45 seconds is the sweet spot. If you like your yolk just a bit firmer, go up to 3½ minutes.
Texture and doneness
You want the whites just firm enough to hold their shape, and the yolks runny and golden. I always gently press the centre with a finger or spoon before serving to check.
Meal occasions
- Weekend brunch – This is a staple for slow weekend mornings. I’ll set the table, make coffee, and really enjoy the process.
- Quick lunch – When I want something wholesome but fast, this does the job. Add a little rocket salad on the side and you’ve got a café-worthy plate.
Pairings I love
- Crumpets or sourdough – Both soak up the yolk beautifully.
- Greens – A handful of rocket with lemon juice balances the richness.
- Hot sauce or harissa – Adds a smoky kick if you like a bit of heat.
- Feta or goat’s cheese – Crumbled on top for a salty contrast.
Dietary flexibility
- Gluten-free – Use gluten-free crumpets or serve on roasted sweet potato slices.
- Dairy-free – This dish is naturally dairy-free unless you add cheese or butter.
- Vegetarian – Completely vegetarian, and easy to dress up with plant-based extras.
Common pitfalls (and how I avoid them)
- Feathery whites – That’s from older eggs. Always use the freshest eggs you can — makes a big difference.
- Broken yolks – Crack into a bowl first and handle gently.
- Overcooking – Keep a timer handy! Even 30 seconds too long can turn the yolk jammy instead of runny.
- Vinegar taste – If you can taste the vinegar, you’ve added too much. One teaspoon per litre of water is plenty.
Equipment tips
- Slotted spoon – Essential for lifting the eggs out cleanly.
- Ramekin or cup – Cracking the egg directly into water is risky. I always use a little bowl to help control the drop.
- Fine mesh sieve (optional) – If you’re feeling precise, crack the egg into a sieve first to drain the wispy bits of white. It gives a neater finish.
About this recipe's author
Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.
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