If you’ve ever wondered how to poach the perfect egg, you’re in luck! Just keep reading…
My absolute favourite breakfast of the moment, is poached egg on crisp double toasted rye spread with rich wholegrain mustard. I’m generally eating it 5 times a week, it is so good!
As a kid we had a poaching pan (looks like a frying pan with individual little cups sat in water that you pop an egg into to keep its shape) but I figured there had to be a ‘proper’ way of doing it without the need for another pan in our teeny kitchen. Also that poaching pan was such a pig to clean that it rarely got used.
So, mum & I researched all we could on poaching the perfect egg. We tried vinegar in the cooking water, swirling the boiling water to create a vortex, even cling filming the egg for goodness sake.
The lot. All nonsense.
The best way to make a perfect poached egg is to use a super fresh egg, ie one that is less than 2 days old. That’s it. If you don’t have your own chooks and have trouble getting really fresh eggs then you’d be better off investing in a poaching pan or poaching pods.
As a note, if someone asked to buy my eggs who was also mad about poaching I would gladly sell them just-laid-fresh ones (as opposed to ones that are 4 or 5 days old). Ask your farm gate supplier, even if they charge you a little more for them it will be money well spent.
This duck egg was laid an hour before, look how it holds together.
The science bit to back my very bold statement above; an eggshell is porous, it slowly ‘breathes’. The older the egg is the more air is inside, the more air inside, the more watery the white will be. When you break a super fresh egg into a pan the white is jellylike and holds itself together, with an older egg the white is all runny and just dissipates into a mess in the pan. Yuk.
Roll on tomorrow morning!
angel says
Oh my goodness, was that one of the chicklets you poached!!! poor ickle fellow. :-(Looks good enough to eat. :-) Love and hugs Honey Mwah X X X X X X X X X X X X X X X X X X X X X X X
Daisy says
What a facinating post I too love poached eggs, though shall never have one as nice looking or as tasty as one of yours, I dont have one of those panny things, so maybe I should co out and buy one :)Thanks for the wonderful post :)X
Daisy says
Has Daisy been on here again ;)its me MP ;)x
Spirit of Old says
Phwoar! That’s a very gorgeous looking egg! When I see pics like that I really do miss having our own chooks and getting their eggs. I don’t miss the cleaning out one bit … but I do miss the eggs!
dancingonabladeofgrass says
It looked scrummy!!
Lace hearts says
Oh, that lovely picture brings back my aching to visit again soon – it looks such a lovely scene. Yummy, I’ll drop in for breakfast soon. xxx
claire says
Yum – I love a poached egg. I usually have odd shaped ones as I don’t have a poaching pan – I remember mums and yep – pig to clean is being polite ;) xxx
Aqeela says
I threw our poaching pan away about 2 weeks ago, they are a nightmare to clean arent they?! Mmmm, i havent had a poached egg in ages though, that may be on the menu for tomorrow as we have plenty of eggs here!Aqeela xx
Elaine says
I’ve not long had yummy egg sandwiches in Mozzers and you still managed to make me drool!!!Love and blessingscccccc
Len Boccassini (Foodidude) says
Love, love, love this!!! Now I am about to go and try my hand at the perfect poached egg! Thanks you! :)
Jane Sarchet says
Your life will never be the same again Len!
Thanks for popping by :)
Janie x
Len Boccassini (Foodidude) says
My pleasure, Jane. This has quickly become one of my favorite web destinations – superb content! :)
Jane Sarchet says
Aw shucks! You’ll make me blush :)
deborah sneddon says
If it is done in little pans then it is a “steamed” egg. A poached egg is dropped directly into the water.
Jane Sarchet says
That’s a very good point Deborah. I wonder why they are called Poaching Pans then?
Thanks for popping by
Janie x
Glamorous Glutton says
So true, fresh makes the best poached eggs. I hate it when I order a dish in a restaurant and they use vinegar, you can always taste it. I just wish my neighbours chickens laid more eggs. GG
Jane Sarchet says
Haha, can you not get a few hens in the garden GG?!
Janie x
Lindylou says
Janie I can’t find the exact poaching instructions for duck eggs. I found all the info re. fresher the better and in for example the asparagus water… But nothing about exact timing and the recipes I have found regarding duck eggs to date always say you have to boil or cook longer than chickn eggs. Even in your how to poach the perfect egg I couldn’t see the ‘how to’ or for how long instructions. I would appreciate those please. Thank you Lindy x
Jane Sarchet says
Morning LindyLou! Apologies that you couldn’t find the info you were after. When poaching (any) egg I tend to go by the ‘wobble factor’ rather than by time.
Once you’ve cracked your egg into the boiling water, swirl it around so the white holds together then let it sit for a few minutes (three or four?) Then carefully lift it out of the water with a slotted spoon so the water drains away, and give it a little wobble.
When it is undercooked, it is very wobbly and wet looking. Let simmer a minute or so longer and repeat.
If you are after a soft poached egg, you are looking for the outer membrane to look firmish, but still be able to see movement.
I have no idea if that makes sense or not Lindy, maybe I should make a quick video to show you what I mean??!
PS It may take a few attempts to be able to notice when the wobble has the exact stage of ‘poachedness’ that you like, but once you’ve nailed it this works with poaching all eggs.
Jane x