How to poach an egg

Anna Stanford shows us how to make perfect poached eggs in a pan of water.

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.