How to poach an egg

Enjoy the perfect poached egg at home.


• Skea Eggs

With our handy guide you’ll be poaching gorgeous eggs on toast in no time. All you need is a deep frying pan or saucepan and a slotted spoon and you’re ready to get poaching.  Be sure to use super-fresh eggs: the whites will be thicker and hold their shape better.


Fill your pan to about 5cm and bring it to a simmer. While you’re waiting, crack your egg into a small cup or ramekin. It’ll be easier to slide into the water. When the water’s simmering, stir to create a whirlpool. This will help the white wrap around the yolk. The heat should only be high enough to make small bubbles – any harder will break up the white. Now slowly tip the egg in the centre and cook for 3-4 minutes or until the white is set. Remove your egg with a slotted spoon and drain it on kitchen paper

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