• Chef’s pan or low casserole
  • Slotted spoon
  • Ramekin


  • Fresh eggs


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

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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