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{{#seo:
|title=How to cook the perfect poached egg using only a saucepan recipe
|titlemode=replace
|keywords=#poachedeggs #fresheggs #salad #poached #saucepan
|hashtagrev=032020
|description=Cooking the perfect poached egg is simple, just follow these very simple steps:
}}


While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal [[saucepan]] or [[frying pan]]. The trick is to swirl the water vigorously first and then gently lower the egg into the centre of the pan using a ladle or a saucer.

{{recipesummary
|TotalCalories = 78
|PortionCalories = 78
|DatePublished=3rd November 2012
|Author=Chef
|ImageComment = 2 perfect poached eggs. The ''huge'' one is a double-yolker from our [[Buying point of lay hens|girls]]
|Servings = Serves 1
|Difficulty = 1
|TotalTime = 6 minutes
|PrepTime = 3 minutes
|CookTime = 3 minutes
|Image = [[Image:Poached egg in a saucepan double yolk.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


====Best recipe review====

''Rustic looking!''

4.2/5

Every one looks different!

[[User:TheJudge|The Judge]] 
</tr></td>
</table>
{{RecipeIngredients
| 1 Really fresh [[egg]], free-range if possible.
| A pinch of [[sea salt]]
}}
===Method===

{{RecipeMethod
| ''Don't attempt more than 2 eggs at a time in the same pan''
| Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
| Add a pinch of [[sea salt]]
| Break each egg into its own saucer
| Slide each egg off the saucer into the water. Do both in a short space of time if you can
| Wait 3 minutes...
| Remove each egg with a slotted spoon
| Allow each egg to drain properly, as soggy toast is horrible
}}
<gallery widths=250px heights=250px perrow=5>
Image:Poached egg in a saucepan gathering the white.jpg|The swirling water gathers up the white
Image:Poached egg swirl the water.jpg|swirl the water with another spoon and then slip the egg into the middle of the pan
Image:Perfect poached eggs recipe.jpg|Slide the egg off a saucer
</gallery>
===Chef's notes===
Don't let the water boil, it will break up the egg white.
Don't stir the water again.
Skim the white residue if you wish.
===Serving suggestions===
* Serve with hot brown buttered toast, using only real butter.
* Pat dry and refrigerate for later use in a [[salad]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Egg recipes]]
[[Category:British recipes]]
[[Category:Student recipes]]
[[Category:Poached]]

<code 'hashtagrev:12032020'>[[Special:Search/poachedeggs|#poachedeggs]] [[Special:Search/fresheggs|#fresheggs]] [[Special:Search/salad|#salad]] [[Special:Search/poached|#poached]] [[Special:Search/saucepan|#saucepan]]
</code>

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Chef: Larger images for small media devices