How to poach an egg

Your Saturday morning breakfast is about to get a whole lot fancier.

Look, scrambled eggs, boiled eggs and omelettes are all delicious breakfast options, but when it comes to the cream of the crop, it has to be a poached egg.

Whether you top avocado bruschetta with one, serve it with asparagus and parmesan or treat yourself to eggs benedict, there is nothing quite so glorious as cutting into that runny, golden yoke and knowing that you've just perfectly poached an egg.

First things first though: Test Kitchen know-how.

Step 1: Half-fill a deep frying pan with water and add about a tablespoon of vinegar. Bring the water to a gentle simmer on a medium-low heat.

Step 2: Crack an egg into a bowl and gently slide into the water. Cook for two to three minutes, splashing occasionally, until it reaches your preferred "doneness".

Step 3: Remove the egg with a slotted spoon and rest on a piece of paper towel to drain, before serving however you fancy and congratulating yourself on your egg poaching skills.

By Deirdre Fogarty

If you liked this article, we have plenty more tips, recipes and Test Kitchen know-how in the links below.

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