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- Chef’s pan or low casserole
- Slotted spoon
- Fill a chefs pan or low wide saucepan with about 10cm of water. Bring this to a simmer on a medium to high heat.
- Crack the egg into a ramekin. With the hot water moving gently, immerse the ramekin.
- Cook for 2 minutes for a soft poached egg, and 4 minutes for a hard poached egg.
- Remove with a slotted spoon.
- TIP: Add a tablespoon of white wine vinegar if the eggs are old, as this will help the eggs coagulate.