How to Poach an Egg Perfectly Every Time

A perfectly poached egg -- firm white, runny yolk, no trailing wisps -- is achievable every time with the right approach. The two most important factors are egg freshness and water temperature. A fresh egg has a compact, high-standing white that clings together when it hits the water. An older egg has a thinner, runnier white that disperses into trailing threads. If you are not confident about freshness, crack each egg into a small cup first so you can inspect it before committing.

Water temperature is the second variable. The water should be at a gentle simmer -- about 90C -- not a rolling boil. Boiling water agitates the egg white, breaking it apart before it sets. Acidulated water (a splash of white wine vinegar or cider vinegar) is optional but genuinely helpful: the slight acidity accelerates protein coagulation in the egg white, helping it set faster and hold a neater shape. Add a teaspoon of vinegar to 2 litres of water.

Create a gentle swirl in the water with a spoon, then lower the cup close to the surface and slide the egg in at the center. The swirl gently wraps the white around the yolk. For a runny yolk, cook 3 minutes exactly then lift out with a slotted spoon. For a just-set yolk, give it 4 minutes. Blot the spoon on a folded cloth before plating to absorb excess water. Batch-poach ahead of time by transferring to a bowl of iced water -- they keep for up to 24 hours refrigerated and just need 60 seconds in hot water to reheat.