How to make the perfect poached egg

Perfect poached eggs are one of life’s simple pleasures and easier than you think to get right. Here are my tips for making the perfect poached egg:

  • Start with a fresh, free range egg direct from the farm (if the egg is old it will dissolve leaving you with just the yolk).

  • Use a small pan to create a vortex.

  • Add a drop of vinegar to help keep the egg white drifting.

  • When the starts to boil, tip the egg into the water, white first.

  • Keep the water boiling at a light simmer. It should bubble around the egg to cook and shape the outside but turn it down if it begins to boil too rapidly.

  • For a soft poached egg, cook for about 3–4 minutes,

  • Lift out with a slotted spoon and hover over a tea-towel or cloth to get rid of any water trapped in the white – you don’t want your toast to get soggy.

  • Serve on a piece of sourdough toast with farm-fresh butter and a sprinkling of sea salt and freshly ground black pepper. Enjoy!

Sonja x