Poached Eggs

Serves 1


  • 2 XL Big Paddock eggs at room temperature
  • Water for boiling
  • 2 tablespoons white vinegar
  • Toasted bread or English muffin to serve


  1. Fill a large shallow frying pan with water 3 - 4 cm deep and heat to a rolling boil. Add vinegar.
  2. Break an egg into a small cup and reduce to a low heat.
  3. Gently pour the egg into the water and repeat with additional eggs. Cook gently for 3 - 5 minutes, until cooked to your liking, or when the yolk is set and the white is firm.
  4. Lift the eggs out using a slotted spoon or fish slice and drain.
  5. Place eggs on hot toast or muffin and serve immediately.
  6. TIP: You can pat the spoon on top of a paper towel or tea towel to help this process.

Serving Suggestion

Serve on hot buttered toast.

Cooking tips

The fresher the egg the better it is for poaching.