10 Steps For Perfectly Poached Eggs

From the little black dress to a multi-coloured sunset, many times in life the simplest things are, quite simply, and fantastically, the best things. With the egg being one of nature’s most perfect foods, it follows the best way to treat it would be the simplest.


There are lots of tricks & tips out there to assist in poaching eggs and while many of them work just fine, I’ve found after trying them all, this method has the least fuss plus the ability to fairly easily make more than 1 or 2 at a time. 

In the 10 steps I’ve included all the additional details you need. Success after all, is in the details and fine tuning… isn’t it…!

With local asparagus in season it’s the perfect accompaniment either with or without Hollandaise – if you’re watching calories.

What you’ll need: 

1 – 2 eggs per person, extra virgin olive oil, plastic wrap, ramekins or other small dish/cup

10 Steps For Perfectly Poached Eggs

  1. Remove eggs from the fridge about 10 minutes before you start; plunging any cold protein into hot temps is never a good idea… just like putting a steak on the grill!
  2. Put a saucepan with about 3 – 4 inches of water on to boil; allowing enough room for as many eggs as you are going to poach i.e. one or two eggs = small pan, more eggs = larger pan. When the water has hit the boil, turn it down to a simmer.
  3. If you are cooking more than a few eggs, place them in the water 30 seconds apart, giving you time to add, and then remove them as they’re done – to avoid overcooking.
  4. On an approx. 18 inch long piece of plastic wrap, place 1/2 teaspoon of oil in the centre, spreading it around with your fingers.
  5. Carefully line the ramekin(s) with the oiled plastic wrap, putting the centre of the wrap with the centre of the ramekin. This does not have to be exact, but be close. *Do not tear the wrap. If you do, toss it and get another piece.
  6. Crack open and place either one or two eggs in the oiled, plastic wrapped lined ramekin(s), and gather all the edges up, twisting them together, into a sort of beggar’s purse. Don’t worry if it looks like it won’t hold; the steam & heat from the water will help cinch them together. Do be careful when moving them to the pan, twisting the top of the wrap if needed.
  7. Carefully lower each wrapped egg parcel into the simmering water, and set your timer for 4 minutes for a nice soft yolk – they may need a little longer depending on how low your simmer is.
  8. For a harder cooked yolk, add more time, checking in 30 second intervals by carefully lifting the egg out of the water with a large slotted spoon, and by jiggling or carefully touching with your finger or the back of a teaspoon.
  9. When cooked to your preference, using a large slotted spoon, carefully remove each egg as it’s cooked and set aside on a large plate to catch any water that’s clinging to the wrap.
  10. Carefully unwrap and serve; if you’re fussed about the presentation turn them over, as the bottom side will be the smoothest.

To Serve: as is with toast soldiers, atop grilled asparagus, on a salad, or in your favourite version of Eggs Benedict~


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