How to poach eggs

Poached eggs are one of life’s greatest food-joys. Not cooked in vinegary water inside a metal ring or plastic pod, but au naturel, in plain boiling water. The one key to poaching eggs well is using eggs so fresh that the chicken is virtually still attached! I’m lucky here as I just pop into the garden and catch them on the way out but you can buy good fresh eggs from backyard hens in your local area. Always use free range organic, not just for the yolk colour and taste but because chickens are very sensitive creatures and keeping them banged up in cages does not make nice, or nutritious, eggs or happy hens.
  • Serves
  • Prep
  • Cook
    5-10 mins
  • Difficulty
  • 2 very VERY fresh free range organic eggs
  • water
Boil enough water in a frying pan or saucepan to cover the eggs. When it’s boiling gently crack each egg in, holding it close to the water.

Leave the eggs to poach. No swirling, no vinegar, no magic spells, no egg-rings, nothing! It’s all down to the freshness of the eggs.

When the whites are set, remove the eggs with a slotted spoon and place in a colander for a minute to drain.
Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
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Noise proves nothing. Often a hen who has merely laid an egg cackles as if she laid an asteroid.
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