People think it's hard but it's not really... Antony's recipe busts the poached eggs myths.


  • 1½ tablespoons vinegar for every litre of water used

  • 4 large free range eggs


  • 1.

    Fill a deep pan with water and bring to the boil, the water should be at least 12cm (4½ inches) deep. Add 1½ tablespoons of vinegar for every 1 litre of water.

  • 2.

    Carefully crack each egg into a coffee cup (this will prevent the whites becoming straggly) and slide the egg into the water at the exact point where it has a rolling boil, repeat with more eggs as required.  Do not salt the water as this will cause the whites to break down.

  • 3.

    Poached eggs are easily made in advance.  After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into iced water.  When the eggs are cold any straggly bits can be removed.  When the eggs are required reheat them in boiling salted water for 30-40 seconds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 62kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings