Poached Eggs


  • Large Eggs, the fresher the better
  • Back Bacon, all visible fat removed

Every chef has a way of making poached eggs, some use vinegar, some salt, some whisk the water into a whirlpool. I think that this is the best and easiest way.

The one thing you do need is fresh eggs. The way I tell how fresh an egg is is to break one into a saucer. If there is a lot of watery white it is older, if the white mainly holds together in a blob it is fresher. Older eggs are better for hard boiling, fresher for poaching.

Firstly cook the bacon using a little fry-light in a frying pan (or you can grill it if you prefer). This will take the place of toast. When cooked, wrap it in tin foil and keep it warm.

Now the eggs. Heat some water in a frying pan so that it is bubbling nicely. Turn the heat to low. Break an egg into a small cup and then gently slide/pour it into the frying pan. Repeat with the rest of the eggs.

After about 2 minutes turn the heat off, cover the pan and leave for 4 minutes. The yolk should still be runny and the whites set.

Remove the eggs with a slotted spoon or spatula and serve on the bacon. I like a nice bit of freshly ground pepper on mine, you shouldn’t need any salt because of the saltiness of the bacon.

Let Peter know YOUR thoughts...