Poached eggs

The Perfect Poached eggs

5 from 1 vote
Course Breakfast, Main Course, Salad, starter
Cuisine Irish
Servings 4


  • 4 fresh eggs
  • 2 tsp white vinegar
  • 1 tsp salt
  • slices of bread toasted and buttered
  • 100 g smoked salmon
  • 4 slices bread brioche or other , buttered


  • Working with 1 egg at a time, crack an egg on to a saucer.
  • Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering (approximatly 82°C), with small bubbles rising from the base of pan and small ripples across the top of the water.
  • Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
  • Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring. Do 2 or 3 egg at the time if desire.
  • Using a slotted spoon, remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs.
  • serve with warmed toasted bread with butter and smoked smoked salmon
Keyword basic recipe, eggs, Kevin Dundon, poached

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