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  • Brittany Aldridge

Perfectly Poached Eggs

Updated: May 8, 2020

The perfectly poached egg can seem intimidating, but they are actually really simple to make - and take max 10 minutes!!! So don't bother running down to your local café for breakfast, read ahead and let me know how you go. Pictured here with my sourdough bread, the recipe for which is available now under the baking section.

This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.


  • eggs

  • 3 teaspoons of salt


  • Fill a large saucepan 3/4 of the way up with boiling salted water, and reduce the heat to a consistent light simmer.

  • Crack one egg into a small bowl, and then using a whisk quickly stir the simmering water to create a whirl pool effect.

  • Using the bowl, gently pour the egg into the water in one fluid movement. After 2 minutes the egg will be really softly poached, and at around 4 minutes the yolk should be firm in the centre.

  • Depending on how cooked you like your eggs, take the egg out when you are ready using a slotted spoon and place on a dish covered by a paper towel to remove any excess water.

  • If you are unsure if the egg is done to your liking, or that it might be undercooked, using your fingers gently push on the centre of the egg. If it feels too soft, you can pop it back into the water for 30 seconds longer.

  • Repeat this process for more eggs, or if you want to you can add more than one egg at the first step, just keep an eye on how they are all cooking. Please enjoy!

Notes: Serve with buttered or avocado toast (personal fave!) and seasoned with salt and pepper, or perhaps on a salad like a caesar salad. Or if you're like my fiancé smothered in tomato sauce!! YUCK!

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