Sunday's Made Simple: The Perfect Poached Egg

After an overwhelming response to this Instagram post; it was only fitting that I share how I learned to poach the perfect egg. There's no real huge trick except for using vinegar (NO SALT) and creating a whirlpool with your spoon. I perfected this technique over the last seven years and it's a no fail. It does take practice though!

When finished, plate with your favorite crusty bread, a dash of paprika and some sliced avocados for good measure.

Try it out and let me know what you think: The Perfect Poached Egg


  • Make sure your eggs are really fresh.
  • Add a small dash of vinegar to a pan of steadily simmering water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.
  • Gently plate on your favorite dish + eat


"The water should not be boiling, but more than simmering so that the movement in the water can be seen."

Recipe Source

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