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How To Make Perfectly Poached Eggs

Believe it or not, you don’t need to have the culinary skills of an expert chef to make the perfectly poached eggs. Follow our recipe below for the ultimate poached eggs. But before, make sure you’ve bought or made a loaf of sourdough, smashed some avocados and got the black pepper ready to crack over this masterpiece you’re about to create.



Eggs (we suggest no more than 1-6 in one go)

Pot of boiled water (no less than a thumb-length once boiled, don’t test it with your thumb though!)

2 tbsp white spirit vinegar

Pinch of good salt



  1. Bring the water to boiling in the pot
  2. Once the water has boiled bring down the heat to a simmer 
  3. Add vinegar and salt and stir
  4. One at a time crack the eggs into a small bowl and pour into the hot water
  5. Leave the eggs to cook for 2 minutes for a runny egg or 4 minutes if you want your eggs well-done
  6. Use a slotted spoon to lift the eggs and place onto some paper towels to drain any excess water.
  7. Whip out the smashed avo and buttered toast to serve.


Pro tip 1: Use fresh eggs, the fresher the better. You can tell if your eggs are fresh by filling a bowl with cold water and placing your eggs in the bowl. If they sink to the bottom and lay on their side then they should make the perfect poached egg, if they sink to the bottom but stand on one end then they’re a few weeks old but should still be ok to eat. Alternatively, if your eggs float to the top then they’re not fresh enough to eat. 

Pro tip 2: Be gentle with your eggs! Poached eggs can split very easily so you should take care when spooning them out the water. 

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