Poached Eggs

Some people say I must make a whirlpool in the saucepan, others say add more vinegar. Any tried-and-tested tips on poaching the perfect egg?

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  • Roger Veldsman
    August 12, 2015

    Great tip Madeline. For me it is practice,see that I am still not there yet. But whirlpool and vinegar works for me. One by one tho.

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    Madeline Van Tonder
    August 4, 2015

    hi Sue
    I found an even easier way to make perfect poach eggs. Simply take a muffin pan and a sheet of Glad Wrap. Spray some Spray en Cook on the Glad Wrap and put it into the Muffin “hole”. Break an egg into the”hole”, bring the ends of the Glad Wrap together and tie tightly with kitchen string. You can make a couple of bags like this. Boil some water ( about 3 quarters to the top) in a pot. Once boiling, drop 3 to 4 of the egg bags into the water and cook for about 3 to 4 minutes – depending on how hard or soft you want the poached eggs to be. You can turn the bags around whilst in the boiling pot. Once you are happy, simply take it out of the pot, onto a plate, cut the bag open with scissors and there you there you go! Enjoy

  • Tank Lanning
    June 19, 2015

    That whirlpool thing is for the pros Sue. There are some really cool plastic holder type things these days that make it a whole lot simpler, and deliver the most sensational poached egg :)

  • Jessie Steenkamp
    June 19, 2015

    Hey Sue.
    Don’t make a whirlpool! That’s a myth. Also, then you can only make one at a time. I find if I have quite shallow water (like 3cm) that’s just below a rapid boil, it works really well.

    Also, don’t crack the egg directly into the water. Crack into a teacup or something similar and pour sloooowly into the water (let the white almost start to cook before dropping the yolk in, without breaking up the egg). Hope that makes sense!