The Perfect Poached Egg

I’ve cracked it!


If like me you lack protein in your diet, these little pillows of loveliness are a must, they’re quick and easy to make (now…!), packed full of good stuff and you can add them to almost any dish.

Positively delighted with my achievements, I insisted on making them over the weekend for brunch – partially to show off, partially to check I could still do it!


I have tried for a long time to get the hang of it, giving up on many occasions and getting the poached egg moulds out of the cupboard (which in my opinion just never turn out quite as nice!)



Eggs (as many as you need!)



The mistake I always made, was over filling the pot with water and/or letting it get to a crazy vicious boiling point, so heed me when I say, no matter what size the pot is, only fill it 1/3 of the way and don’t over boil!

Once you see tiny little bubbles forming on the bottom of the pot, this is when to add in your first egg, if you wait until your pot is raucously boiling and splashing about on the surface, the water will be too rocky and break up your eggs and you’ll be a very sad poppet indeed!


Now I know some folks swear by the capful of vinegar and the swirly whirlpool action prior to adding the eggs into the pot, but it’s never worked for me, so I just crack’em in gently and then watch them rise as they poach, which is oddly therapeutic! Allow about 5 seconds between each egg added (this is so that there’s no chance of them joining onto each other).

I like to take the eggs out after about 4 minutes, so they’re perfect runny deliciousness, but obviously if you’re a heathen who likes your eggs overcooked completely done, leave them in there for another few minutes before removing from the water with a slotted spoon!


I sat ours on top of smashed avocado mixed with chopped tomato on this brown bread (so utterly nom!) and finished with oakwood salmon. But as I said earlier, you can add them to almost any dish, so be foodieventurous and let me know on Twitter or Instagram what your favourite is!





  1. April 14, 2016 / 9:05 am

    Haha it was making me inwardly laugh how much personality your smoked salmon has ! They look so bloody proud to be on that plate ! They’re like ‘ooo look at me, I’ve had a new up-do’
    Cracking eggs R xx
    Betty x
    The Betty Stamp

    • April 15, 2016 / 8:08 am

      Bahaha! Betty you do make me laugh!! You’re right though, proud as punch so they are!!

      Thanks a mill!!


  2. April 14, 2016 / 9:42 am

    I adore poached eggs – they are my FAVOURITE breakfast. I put them in to cling film – so I might try this next time!
    Bee |

    • April 15, 2016 / 8:10 am

      Do it Bee – I promise it’ll be a game changer for you!!


  3. gymbagsandjetlags
    April 16, 2016 / 4:44 pm

    I’ve always been scared to try poaching eggs and not just making a mess but I might just try now!
    xx, Pia

  4. April 19, 2016 / 4:30 am

    It’s so crazy for me to stumble upon this today, since a week ago I thought of how my favorite Aunt only ate her eggs poached. I’ve been thinking, “I need to learn to poach eggs!” literally all week PLUS avocado and salmon are also big favorites of mine. My brother-in-law made grilled salmon with sliced avocado over fried brown rice for the family a few days ago and it was BOMB. I’m going to have to try this recipe for sure!

    Xx Maya from Maya Unmarketed

  5. Sarah
    June 1, 2016 / 8:12 pm

    Poached eggs are so yummy! Great post!! x

  6. July 1, 2016 / 2:21 pm

    A few months too late but so glad to have stumbled upon this post and your blog. I’ve literally spent all week trying to perfect my poached eggs…and have 2 left!! Saturday morning breakfast is looking pretty good….now just need to go find the avocado and smoked salmon 😉

    Have a lovely weekend! Ana xx

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.