Perfect poached eggs! | Nick Coffer | My Daddy Cooks

[VIDEO] How we make perfect poached eggs for breakfast!

***Introducing a third camera in this video, the overhead HobCam!!***

Archie is very particular about his eggs! If they get served with a hard yolk, preventing him from having his ceremonial yolk bursting, he will probably refuse to eat the whole thing!

Poaching eggs is the best way to get his eggs right. But there is a bit of urban legend surrounding perfect poached eggs. They are meant to be difficult, temperamental and easily messed up – but they really truly needn’t be. If you follow just a few key words of advice, you will also be able to make perfect poached eggs, without any need for gimmics such as clingfilm, egg poachers or any other specialist equipment.


The first big rule with poaching eggs is to use very fresh eggs. The purists will tell you they need to be 36 hours old. Ignore this! That is a logistical impossibility for anyone not buying their eggs on a farm. All you need to ensure is that your eggs are as fresh as they possibly can be. Buy the freshest eggs you can find in the shop (I usually dig deep as they newest eggs are usually at the bottom of the pile) and poach them, where possible, within a day of buying them. That said, I have still made successful poached eggs which were more than a few days old. And this leads me on to the second rule…

…always add vinegar to the boiling water. It helps the egg white solidify. If your eggs are a little older, add a little more vinegar to compensate.

As you can see from the video, even with a toddler in the kitchen, poached eggs are really nothing to be afraid of. And for me, they really are the most luxurious (not to mention healthy) way of eating eggs.


  1. Fill a deep saucepan 2/3 with water and bring the water to the boil.
  2. Turn the water down so that it is just below boiling point, barely simmering.
  3. Pour in some white wine vinegar. It’s difficult to be precise on how much but it is more than a tablespoon and less than a long glug. It is somewhere between the two. The video gives you a good idea of how much to use.
  4. Break your egg into a small glass or coffee cup.
  5. Using a whisk, stir the water rapidly in a circular movement to create a spiral of water in the middle of the saucepan (I would almost call it a vortex, if that doesn’t sound too dramatic!).
  6. Bring the glass with the egg in it right to the surface of the water and slowly drop the egg into the middle of the spinning water. It is very important to neither drop the egg from a height or pour it in too quickly.
  7. The egg will split, flail and look all round ugly. DON”T WORRY! Just leave it alone and you will see over the coming minutes, it will magically come together in the water.
  8. Leave the egg in for three minutes to get a really runny yolk, a little longer if you like the yolk to be a touch firmer.
  9. At the end of the cooking time, take the egg out using a slotted spoon and place it on some kitchen paper to dry it and remove any small vinegar residue.
  10. Your egg will have a pretty side and a less pretty side! Serve it pretty side up, on muffins or toast.

You can make more than one egg at at time. After the first egg has been in the pan for about thirty seconds, gently push it to the edge of the saucepan, stir the water again and drop the second egg in. Take the second egg out thirty seconds after you take the first one out.

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