Poached eggs

Soft in the middle & totally delicious

Poached eggs

Poached eggs

Serves Serves 2
Time Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 163 8%
  • Fat 12.4g 18%
  • Saturates 3.3g 17%
  • Sugars 0.0g 0%
  • Salt 1.41g 24%
  • Protein 14.1g 28%
  • Carbs 0.0g 0%
  • Fibre 0.0g -
Of an adult's reference intake
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method

Ingredients

  • 4 large free-range eggs
Tap For Method

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recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
  2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
  3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
  4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Tips

Use the best-quality eggs you can afford. Remember: the better the quality, the better the flavour. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn't watery, it's as fresh as a daisy. The simplest way to store eggs is in the box you buy them in. Egg shells are porous and can absorb the odours of other foods so try to keep them away from anything strong-smelling, like fish.

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver