Poached Eggs


  • water
  • 2 eggs (large)
  • 1 tbsp rice vinegar
  • OR 1 tbsp alternative mild-tasting vinegar
  • salt
  • freshly ground black pepper


  • Fill the saucepan about 2/3 full with water and bring to a boil. Turn the heat down and let the water relax into a light simmer. Add vinegar to the water (this helps egg stay in a nice shape)
  • Crack the egg into a small measuring cup (preferably one with a long handle – to help ease it into the water). Get the water spinning in a whirlpool with a spoon and carefully lower the egg into the water at the centre of the whirlpool.
  • Repeat for the remaining egg.
  • Cook for 4 minutes - the cooking time for a poached egg is very much up to you, but around 4-5 minutes, will give you a firm white and a gooey but still runny yolk.
  • Remove the egg using a slotted spoon and let sit on paper towel briefly.
  • Season with salt & pepper. Place the poached egg on a salad, piece of toast, or a plate and season to taste with salt and pepper.
  • Eat immediately!