How To Poach Eggs with Chef Jodie

What you need:

A slotted spoon or strainer utensil.

A pot of boiling water on a gentle simmer with a good amount of white vinegar.

Eggs in a ramekin each.


1. When your water reaches a gentle simmer, give it a stir and create a little whirlpool and pour in your egg.

2. Watch for small bubbles coming to the top, make sure the boil isn’t too rough, keep it to a gentle simmer.

3. If the egg still has a wobble it isn’t done yet! If it holds texture and shape when you bring it up it is done but will be nice and runny.

4. Pop it into a bowl before it goes on your toast to remove the excess water.