Traditional recipes

Poached eggs

Poached eggs

Poached eggs

Soft in the middle & totally delicious

Soft in the middle & totally delicious

Serves 2

Cooks In10 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 340 17%

  • Fat 24.0g 34%

  • Saturates 1.3g 7%

  • Sugars 1.3g 1%

  • Protein 15.9g 32%

  • Carbs 15.5g 6%

Of an adult's reference intake

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver


  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.


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.

Watch the video: Do You Need a Dedicated Egg Poaching Pan? You Can Do This! (January 2022).