How to poach an egg
Poach a neat egg with a soft, runny yolk using just a pan of simmering water, a splash of vinegar and a fresh egg.
- Time
- 10 minutes
- Difficulty
- Easy
- Cost
- Low cost
- Steps
- 6
- Checked
What you’ll need
- Very fresh eggs
- Wide, deep saucepan or frying pan
- White wine vinegar (optional)
- Small cup or ramekin
- Slotted spoon
- Kitchen paper
Safety first
- If you're cooking for someone pregnant, very young, elderly or with a weakened immune system, only serve runny yolks from British Lion-stamped eggs (NHS advice); otherwise cook until solid.
Step by step
-
Step 1: Heat the water to a gentle simmer
Fill a pan with about 5–8cm (2–3in) of water and bring it to a gentle simmer – small bubbles just breaking the surface, not a rolling boil. A fierce boil tears the white apart.
Next: step 2 -
Step 2: Add a little vinegar (optional)
About 1 teaspoon of white wine vinegar per litre of water helps the white set faster. More than that and you'll taste it.
Next: step 3 -
Step 3: Crack the egg into a cup
Cracking into a cup first lets you check for shell and slide the egg in gently. Very fresh eggs hold together best; older eggs give wispy, 'feathery' whites.
Next: step 4 -
Step 4: Swirl and slide it in
Stir the water to make a gentle whirlpool, then tip the egg into the centre. The swirl wraps the white around the yolk.
Next: step 5 -
Step 5: Cook for about 3 minutes
Around 2½–3 minutes gives a set white and runny yolk. Lift it out with a slotted spoon and press the yolk gently – it should feel soft and wobbly.
Next: step 6 -
Step 6: Drain and serve
Rest the spoon on kitchen paper for a few seconds to soak up the water, then serve on hot buttered toast.
Tips
- Cooking for a crowd? Poach eggs a little under, drop them into a bowl of iced water, keep them in the fridge, then reheat in simmering water for about a minute.
- Tipping the egg through a fine sieve first drains off the watery part of the white for a neater shape.
- Cook no more than two or three at a time in an ordinary pan.
Questions people ask
Do I need vinegar?
No. It just helps the white set a little quicker. A very fresh egg in gently simmering water poaches well without it.
Why does my egg go stringy?
Usually the egg isn't fresh enough or the water is boiling too hard. Use the freshest eggs you have and keep it to a gentle simmer.
Sources
Checked 9 October 2026. We wrote this guide in our own words, using:
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Printed from howtoguides.uk/guides/how-to-poach-an-egg/ · Checked 9 October 2026 · General information only. For gas, electrics, structural work, medical, legal or money decisions, use a qualified professional.