How to poach an egg like a pro

How to poach an egg is a classic kitchen conundrum. We asked a few Trencherman’s Guide chefs for their how-to on achieving perfect poachies

Rick Toogood, Prawn on the Lawn, Padstow

Eggs

The fresher the better otherwise they disintegrate into a mess. We use St Ewe eggs at home and at the restaurant.

Prep

I don’t mess around – the cheffiness goes out the window at home. Occasionally I used to break the egg into a cup to lower it into the water gently, but that was before our three kids came along – now it’s all about doing it quickly!

Technique

Boil water with a splash of vinegar, then turn down to a strong simmer – I find boiling water catapults the eggs around and breaks them up. Carefully drop in two or three eggs at water level, using a spoon to keep them separated. I never use timings; I wait until the whites are solid and the yolk gives a little bit of resistance when nudged with a spoon. Remove straight into a sieve to get rid of excess water – watery eggs on toast is the worst thing ever.

Serve

Toasted Coombeshead sourdough topped with butter, the eggs and crispy Szechuan oil.

Andrew Swann, The Castle at Taunton, Somerset

Eggs

We use medium, free‑range eggs from Fenton Farm which is just down the road from the hotel. They have really golden yolks.

Prep

Eggs must be at room temperature and not from the fridge – so you can achieve the teardrop effect.

Technique

We use old‑school methods. Boil a litre of water with two tablespoons of white wine vinegar, then drop in up to three eggs and turn the water down to a simmer. I never swirl the water; since it’s boiling when you drop the eggs in, the teardrop shape naturally occurs as the egg drops down through the water and the white surrounds the yolk. Cook for three to four minutes then use a slotted spoon to scoop the eggs out and onto a jay cloth to drain.

Serve

I like them with harissa‑crushed avocado, hollandaise and smoked salmon, on a slab of breakfast sourdough from Dough bakery in Taunton.

Mark Budd, Bovey Castle Hotel and Spa, Dartmoor

Eggs

Start with quality free‑range eggs, as local as possible. I always use large.

Prep

Crack an egg into half a cup of white wine vinegar.

Technique

In a pan of very gently simmering water, spin the water into a cyclone with a spoon, then empty the cup into the middle. Leave for roughly three minutes then remove and drain on a tea towel. Home cooks who have a steamer that can be set to a temperature can try this restaurant‑style method: cook the eggs in the shell for an hour at 63.5C. It produces eggs that are the perfect shape and haven’t had any vinegar on them. Trim with scissors for an extra‑neat finish.

Serve

Two poached eggs on brown toast with a flat breakfast mushroom.

Scott Paton, Àclèaf at Boringdon Hall Hotel and Spa, Plymouth

Eggs

We use St Ewe large, rich‑yolk eggs. You want reassurance that your eggs come from a chicken that’s had a free‑range life; if a chicken is stressed when laying, the egg won’t have a thick albumen (white) and will break down too quickly.

Prep

We use espresso cups – add a tablespoon of white wine vinegar into each then crack the eggs in. Let them sit for 20 seconds so the albumen starts to set.

Technique

Bring water to the boil, then simmer. Whisk a rapid whirlpool then drop the eggs straight into the centre. Simmer for 110 seconds. If you have a large pan and you can get all the eggs in and out within ten seconds, you can use this method for up to six eggs.

Serve

A slice of Coombeshead Farm sourdough with butter and the eggs seasoned with salt and a little black pepper.

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