There are some things that I never really thought to include on my site. Poaching eggs was one of those things that I presumed everyone knew how to do although it was something that I hadn’t done very much until recently. All of this anticlockwise or clockwise water swirling action put me off and the idea of wasting several eggs in the pursuit of doing one perfectly poached egg was something I thought was best left to the professionals.
Then on my story about Whisk & Pin a reader commented about the difficulty in poaching eggs so I realised that there may be more out there that have wasted countless eggs, swirled vinegared water, prayed and crossed fingers. This method is a foolproof one and one that has been successful for me ever since I came across it in the new Masterchef cookbook and they have noted that this is how the professionals do it.
I do find that using good quality cling film i.e. the name branded stuff works better as it is just that bit stronger than others. I used an Aldi cling film once and the clingfilm itself broke which was very disappointing until I realised that it must have been the quality of the cling film.
So tell me Dear Reader, do you have a kitchen tip that you would like to share?
Poached Eggs 101: How To Poach Eggs Perfectly Every Time
- Eggs
- Cling wrap
- oil for greasing
Spreading oil over cling wrap
Place oiled cling wrap in ramekin
Break egg into cling wrap
1. Fill a small saucepan with water and set to boil. Tear some cling film (ensuring there are no holes). Drizzle some oil over the cling film and spread it out with your fingers. Place the sheet of clingfilm in a ramekin oil side up and break and egg into the cling wrap (don’t break the egg on the side of the ramekin in case it pierces a hole in the glad wrap). Gather up the edges of the cling wrap twisting it and making sure that you have the egg enclosed well and carefully place it in the simmering water.
2. For a soft boiled yolk, poach for 4.5- 5 minutes if the eggs are cold from the fridge or 3.5-4 minutes if they are room temperature. Lift out of the water using a slotted spoon and cut away the wrap just near it is twisted and gathered. Break it open to reveal a golden river of yolk.
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103 Comments | Add your own
Food porn alert! Such a gooey, orange yolk
Kitchen tip… hmm… ooh, yes, I use a ricer (ours is actually a spaetzle maker) to “mash” potatos – no lumps, hurrah!
Thank you! I’ve never tried this method. My poached eggs looks horribly destroyed. More like an egg drop soup then a poached egg.
This is fabulous!! I’ve never poached an egg in my life, for some odd reason.
Now I shall have to try it!
Simple and perfect every time??? You go girl! Perfect poached eggs are a joy. THanks for the lesson, it took me years to develop my technique… so many bad ones!
I always thought poaching in swirled vinegared water was the only professional way until I saw Gary (or was it George?) preparing this on Masterchef. Love the shots of the runny egg yolks!
What a great idea! I’ve never poached eggs like this.
This is not so much a tip as a cheats trick. I poach my eggs with poach pods. Link below:
http://www.thegoodstore.com.au/d563-136/poach-pods/
So easy to use and perfect shaped eggs each time, though perhaps a little too ‘perfect’ looking. Very easy to use. I love having poached eggs on toast with heaps of ketchup and some salad and cracked pepper as my post yoga dinner.
Oh neat. I’m gonna have to try this
Oh wow
What a simple and interesting way to poach an egg. I have a special pan which cook in a Bain Marie and rarely use it; it’s not easy to clean…
Great posting, the egg looks so delicious dripping on the bread. This will be a good treat for my husband
I’m one of those people who’ve ended up with swirly eggwhites in vinegared water! And I haven’t been bothered to poach eggs since, hence always ordering them when out for breakfast =p I’ve known about the clingfilm method for a while…but think I’m scarred from previous poaching attempts. MUST. PLUCK UP. COURAGE!!
This method is great. Matt Moran had a master class feature article in Delicious in 2007 where he explained this method. I certainly haven’t looked back.
THANK YOU!! I have never been successful. Will try again.
This could not have come at a better time! I’m planning on poaching eggs tomorrow. Although mum knows how to do it… I might try a few this way!
THANKYOU!!!
Oh, how easy! Thank you. The swirling water and vinegar thing never did it for me either.
yum those eggs look absolutely delish! I have massive food envy after getting food poisoning in bolivia and being told by the doc to live on cardboard for the week!
OMG – so ridiculously easy! Will have to make poached eggs tomorrow morning now! I can’t tell you the number of eggs I have wasted in the past trying to poach. This is such a simple idea…!
Wow! That photo blew me away. It is really beautiful. I couldn’t figure out what it was at first. When I did, I just wanted to have a bite.
Vash seems to agree with you but thought his investigation was well worth a read (and a giggle):
http://www.b3ta.com/features/howtopoachanegg/
Fantastic! I guess you could give the cling wrap a quick squirt of olive oil spray too?
brilliant again.
What an ingenious method…yes I am one of those who swirl vinegared water and then wonder how to do more than one egg at a time!!
What a great tip!! Thanks so much for sharing! I can’t eat runny yolks but my hubby and friends will love this.
That is such a fantastic way to make poached eggs.. I remember my mum had a special tin for those? An egg poacher.
I shall not read your blog when I get up in the am.. before brekky… AH.. so hungry now.
I do not use cling wrap because I heard it has formaldehyde in it. I don’t know if this is true.
I’m no kitchen goddess but I’ve never had a problem poaching an egg the old fashioned way..guess I’m just egg-lucky? (btw, I never swirl the water, as I find this just complicates things when you’re doing multiple eggs). I am somewhat intrigued by this plastic wrap method though.
oh *drool*…
We always microwave our poached eggs in a little heart shaped thingy, but I am totally trying this cause there is nothing better in this WORLD than gooey egg yolk…
Yay fantastic! I’ve always thought it was some intrinsic failure of mine, brought on by my ‘good food-deprived childhood’ – not being able to work out the swirling method – and how on earth do you cook several eggs at once – what family eats 1 egg at a time! Can’t wait to try this.
Since I left the earlier comment, I’ve made these for breakfast this morning!
THANK YOU for posting this. I tried my hands at poaching eggs just last month and I finally got 2 good eggs after wasting 4! This is brilliant. Will definitely try this out…
I just cooked these and they worked amazingly well! They look like cute little pinched egg parcels when you unwrap them. Keeps the taste of the egg really pure (without using vinegar). YUM. Thanks for the post!
I’ve always done mine in water, but as previously stated, how do you swirl more than one egg, unless you have 8 pots on the stove. You also lose the runny part of the egg white, which means your eggs are smaller than using this technique. I’ve tried this before, but made the mistake of letting the cling wrap touch the sides of the pan above the water. It melts and sometimes lets the egg escape.
Thanks, NQN, for sharing bits out of your MasterChef Australia Cookbook! The poached egg in your photo looks scrumptious!
But I wish there wasn’t any cling wrap involved in this recipe as I’m trying to cut back on plastic use.
I wonder if there is an alternative, e.g. banana leaf in a bamboo steamer? Perhaps other readers know.
i don’t feel right about the egg being in the plastic as it’s cooked… can’t be good for you! those poach pods might be good though
btw i LOVE that masterchef cook book. just made the Pohs ‘floss’ chicken with lace coconut pancake. SO YUMMY and easy.
Who ever had any problems if they started with fresh eggs?
I use poach pods too – they work every time and don’t stick but they are too perfect. Now of course the best way to have poached eggs is as eggs benedict with ham and hollandaise. But why do so many restaurants misname their eggs as benedict when they are florentine or with smoked salmon??
Thank you for this – I will let you know how it goes.. methinks breakfast tomorrow may be the perfect moment for eggs. Yum.
Great method of poaching eggs, they look absolutely perfect!
Nothing like a good ol “cheats” recipe. One of the things I usually love about traditional poached eggs is that vinegar taste, but I agree that it’s not worth all the egg casualties.
tried it this morning – worked a treat. first time ever that I have successfully poached eggs!
Good old vinegar and swirly water method always equaled egg soup. Thank goodness I always prefer my eggs scrambled!
i watched all of masterchef season one and followed their instruction for poached eggs.. but it didn’t turn out as i imagined!
I think i under cooked it! lol
Not used this way before. Always wary of having cling film in heat. I still use the old fashion way. Sometimes it is great and sometimes, not so good.
Great, perfect Sunday breakfast for tomorrow…or shall I wait until Valentines day?? Don’t think I can somehow!! I know hubby loves his poached eggs, I love mine with Hollandaise. Anybody have a recipe or tips on making it from scratch? Thanks.
after just coming on the net to find your potato/courgette gratin recipe, this ‘diversion’ has MADE MY DAY!! i feel like my life has been changed for the better!! thanks
I was so glad they had this tip in the MasterChef cookbook. Poaching an egg is easy for some but very difficult for others. It took me a while to perfect it. I did this method once and it was perfect.
I love a perfect poached egg on toast sprinkled with sea-salt and cracked , black pepper, has to be free-range though or better still from one’s own chickens.Lovely pics of the orange yolk, makes me feel like eating one straight away. I’m the only one in my family that loves runny yolk.
Kitchen tips, ?? always keep a clear bench when cooking.
Waaaah! Those ARE perfect poached eggs!
Nice method! I once poached an egg in a large and deep pot filled with litres of water and was laughed at. The plastic wrap method seems foolproof but my mum has this conception that plastic cooked under high heat releases chemicals that are bad for your health.Nonetheless, your photo of that oh-so-heavenly runny egg yolk makes me salivate!
Wow!!!! I am RUBBISH at poaching eggs, although I have turned this around slightly since I bought my silicon egg poacher. I really like this method though as you’d get a more natural shape.
There is a Sunshine Award for you on my blog as you bring lots of Australian sunshine to my blog reading! x
your runny egg yolks on toast are so damn tempting! I know what I’m having for breakfast tomorrow
I have never even tried. Thank you for this tutorial!
these guys down under (heyyy you hear meeee !!) they are so smart !! thanks for the tip I revert back to you as soon as I have tried it !!!!
cheerio from the other down under Paris !! Pierre
Yeah I totally love this method! Would it be considered cheating? When Julie in Julie and Julia was busy getting confused over the water swirling, I really wanted to tell her about this method.
I have an even easier method. 1: Make sure you have really fresh eggs. 2: Break into large pan of boiling water 3: Lid on immediately and turn the heat off. 4: Don’t touch or even peek for 3 minutes. 5:Lift out with slotted spoon. Done!
I am poached egg fanatic. I do it like this. Throw into boiling water. But, there is not sure-fire way to teach this. You have a genius idea!
My tip: When making ravioli, take pasta sheet. Make light indentations with cookie cutter all the way down the line. This way you know where to put the filling (smack center). Then put top dough sheet over. And boom. No guessing. No measuring. Just use cookie cutter. You already know everything will fit right.
brilliant! and by that, i refer to the method and gorgeous runny-egg-yolk pic. bravo.
I tried the method this morning and it wasn’t quite as easy as it looks! The eggs came out delicious but there was a lot of tricky detail to work out for someone as incompetent as I am, so I think I’ll stick to scrambled, boiled and fried eggs in the future. and if this is how they do it in cafes, I’ll give them a miss, thinking of the hundreds and thousands of metres of plastic film wasted!!!!!
For plastic avoiders, leave out the cling-film. See Oeufs-en-Cocette recipe in Nigella Express (p65): drop egg into buttered ramekin, add touch of cream, bake 15 min in bain-marie. To keep yolk runny, tip cooked egg onto plate or buttered toast. For a recent pancake brunch, I set up the eggs in advance, popping them into the oven while we flipped flapjacks on the deck. Nigella’s eggs were perfect (and beautiful!) except for DH’s who left it in the ramekin to keep warm and the yolk firmed up.
I’m a bit spooked by boiling plastic, but putting them in an oiled chinese teacup in a water bath works well too.
That is definitely a perfectly poached egg!
All your pics are really helpful, Lorraine! I’ll have to try this method!
What a clever way to poach an egg. I don’t think I’ve ever eaten a poached egg. Thanks for the lesson! xoxo Mum
Great post! Poaching eggs is very tricky!
I have a little kitchen trick to check whether or not your eggs are fresh (without cracking them open..)
Fill a bowl with cold water and place the egg in the bowl. If it sinks and lies on its side, it’s at its freshest. If it floats on the surface, it’s bad- so dispose of it with great caution!
Ladybird x
this post has come in handy! i think i’ve poached eggs the once and made a mess of swirling them in all different directions, which obviously didn’t help
That is so awesome! So simple. I’ve seen a more permanent version of this solution on Everten and in kitchen stores…you can get little silicone cups that you break the egg into and they float in the water. I think they are $14 a pair so a pretty good gift price.
I use metal poaching pods that rest on the side of the saucepan but I long to do it properly one day. It must be one of my great failings in life! I recently went Business Class United Airways and they served poached eggs that looked fresh for breakfast!
Sexiest eggs I have ever seen!
I’m only apprehensive about using clingwrap to cook my eggs. That’s what’s been keeping me from using this method. 
Even easier…
Put 1 tablespoon of water in a small, microwaveable dish. Crack in an egg and pierce the yolk (I season at this point, too), cover loosely with clingfilm and zap at 500 watts for 1 minute!
I always do an egg like this for DH’s breakfast each morning, serving it on top of a bowl of rice, a bit of shredded nori sprinkled on top and some soy sauce drizzled over. With miso soup, of course
xxx
I am one of the lucky ones, poached eggs are never a problem. A splash of vinegar in the water, once boiling turn the heat down a tad, it still must simmer, add the egg straight from the shell cracked on the edge of the pan. Turn the heat up again and simmer for a few mins. This will not go well if the eggs are old and the whites are very runny. This was taught to me by my Mum when I was kid so we would never go hungry whilst she was at work.
Ah-ha! How come I never thought of this! Great tip!
When I read “foolproof way of poaching an egg” I thought there’s some clever, technical skill to it… but I was wrong! I can’t believe it’s THIS easy… dead easy!!! Thanks a million, Lorraine!
Brilliant!!!! I love it!!! I tried it and it worked!!! Thank you Not-quite-Nigella♥x
tried this out today morn and it worked until the el cheapo plastic broke in the hot water! will be getting some stronger clingwrap :O)
but this is awesome i was always scared to waste eggs and do it wrongly (but richard made them perfectly) but he was also not here with me every morning i wake up and want poached eggs lols)
I didn’t quite have the same success you did with this recipe Lorraine.
My clingwrap melted and the egg leaked out in to the water. I think I prefer the old ‘vinegar and vigorous stirring’ method.
I will have to try this. Every time I have tried to poach eggs, it has been an epic fail.
AMAZING !
i just poched an egg yesterday after seeing it done on 4 ingredients on lifestyle channel. was slightly disappointed in my result..will give this method a go
Can’t wait to give this a go for breakfast tommorow!
I was just thinking this morning as I was devouring a beautifully cooked poached egg at a cafe about how I should try again to poach an egg. I’ve only tried once and it was a horrible failure. Thanks for posting this
Btw, if you’re ever at Avoca Beach, we had 2 great meals over the weekend at The Point Cafe.
oooh how smart! I am so gonna try this..
Poached eggs are probably my nemesis!! I”ve tried vinegared water and all sorts of other methods. When visiting Hong Kong last year, found this silicon egg poaching mold but it was just way too expensive. I’m gonna try this out soon! Thanks for the tip…
Fantastic idea! I love gooey yolks.
I like to wash electric hand beaters by putting them in a bowl of hot water and detergent on the lowest speed – easy.
talking about eggs when you break an egg and the parts of the shell fall is use the half of a shell to get it out also if you spill an egg cover with normal salt and leave for a couple of minutes and it will set and make it easier to wipe up.
ooohh they looik good…not even one drop of egg wasted….way too good of a tip!
am ADDICTED to poaching eggs now after learning and making eggs benedict.
this is so foolproof! thanks for sharing there lorraine
Although this is a foolproof way, I find that as long as teh eggs used are super fresh, there is never really a problem.
Hmm… sounds like too much work. I like my eggs soft boiled, when the yolk inside is just set and almost cooked. I simply wait exactly 9 minutes after I first dropped in the eggs into the pot.
Ooooh,..just look at the first picture,…amazing!
I love to make poached eggs from time to time & I am going to make them better from now on!! Thanks for sharing your expertise on them!
Oh wow! I never knew this was the way to poach eggs perfectly. I must admit I’ve wasted so many eggs trying to get the perfectly poached egg. This is great. Thanks for the tips Lorraine
I use little silicon cupcake pan for mine. A light spray with oil & perfect eggs every time. ( my kids love it when i use star/heart shaped ones) just make sure water isnt too deep.
Looks awesome and I’m sure it works as good as you say, but as above, I’m too freaked out about cooking with cling wrap.
Ramekins seem like a good idea, though.
Hi Hannah-Thankyou! I do love a bit of food porn in the morning
Ahh good tip!
Hi The Asian Pear-You’re welcome! That’s what has happened to me too!
Hi Krista-I was always so scared of it!
Hi deana-They are aren’t they! I do a happy dance when I get one right!
Hi foodwink -Yes I thought that was how they did it although I guess it’s hard to do more than one that way. So glad that they showed us this way!
Hi pigpigscorner-Oh cool! I hope you like it!
Hi romaverona-Ahh I’ve heard of these but I’ve never tried them. Interesting! Sounds very healthy!
Hi Wizzy-Cool!
Hi Arlette-Thankyou! I love seeing the dripping yolk! I hope he likes it!
Hi mlle délicieuse-It’s hard isn’t it! I bet you do well!
Hi Mark-Indeed!
Ahh it must be the chef’s secret!
Hi Mary-You’re welcome, enjoy!
Hi Iron Chef Shellie-Fantastic! Don’t you like it when timing works!
You’re welcome!
Hi Celia-You’re welcome! I hope you like it!
Hi gus-Oh no you poor thing! That is no good!
Hi Sian-Cool! Iknow, it’s so easy to waste eggs isn’t it!
Hi Sue-Thankyou so much!
Hehe that was just the reaction I was hoping for!
Hi cal-Hehe that is funny!
Thanks!
Hi Anna-Absolutely! I’m sure that would work too!
Hi Juli-Thankyou!
Hi Stephanie-Yes the vinegared water isn’t a very good method for multiple eggs is it!
Hi Fiona-You’re welcome!
Hi Girl Japan-Hehe so sorry darling!
Hi Ani-Oh you don’t use it at all?
Hi Conor-I think it’s ok if you have super fresh eggs but sometimes you just don’t have them! Maybe you are egg-lucky?
Hi Kelley-I agree! I love a gooey yolk!
Hi John-Yes exactly and don’t worry I felt the same
Hi Celia-Oh fantastic!
Hi shirley-you’re welcome. I understand, isn’t it an awful feeling wasting so many eggs? Thankyou!
Hi Lisa-YAY I’m so glad!
Yes it’s just pure egg which is nice if you use free range or organic ones 
You’re welcome! 
Hi gliderguider-Yes I can’t imagine having 8 pots on the go at once!
Ahh yes that can be a problem, but as long as there’s lots of water it seems to work 
Hi Jenny-You;’re welcome. I know what you mean about plastic wrap though! As long as it can seal up totally I’m sure it could be tried!
Hi stellar-But silicon is another form of plastic though isn’t it?
Hi Katie-Well not every one can get farm fresh laid eggs! Unless eggs are super fresh it just doesn’t always work.
Hi Ellen -I must admit I always choose the smoked salmon
Hi Claire-Fantastic, I hope you like it!
Hi 5 Star Foodie -Thankyou so much!
Hi Village Feast -It feels like such a waste with all those eggs gone doesn’t it!
Hi claire-YAY So glad that you like it!
Hi Moya-Yes I know, and it’s such an unattractive soup too!
Hi lily-Oh what a shame! I cooked the cold from fridge eggs for 5 minutes and the room temp eggs at 4 minutes. Does that help?
Hi penny-Yes I know, cling film and heat isn’t ideal but once in a while can’t hurt!
Hi Cedah-Hehe I bet you’ll win points both days! I’ve made it from scratch and there’s a recipe on the Vol au vent recipe. A tip is to add the butter gradually in small cubes
Hi Nomes_YAY I’m so glad!
Hi Katherine-Exactly, some people think that like sponges, they’re so easy but it’s not for all! Wonderful!
Hi Matilda-Yes that does sound lovely! Really? It seems to divide some I find, some love and some hate it. I personally love it
Hi Midge-Thanks so much Midge!
Hi MissGlutton-Thankyou!
Yeah I’ve heard that too but I figure if I do it once in a while it can’t be that bad. But then again I don’t microwave in plastic either. But I do this so occasionally that I don’t let it bother me. Thankyou! 
Hi Sarah-Aww thankyou so much Sarah! I am so honoured!
x
Hi grace-Hehe cool! I hope it turned out well!
Hi Life with Kaishon-You’re more than welcome!
Hi pierre-You’re more than welcome Pierre!
Hi Sweets at Vicky’s -Hehe maybe but it’s ok, we won’t tell anyone
Haha that’s too funny!
Hi Jen-Ahh well I think that getting the super fresh eggs is a problem since we don’t know how long our eggs have been sitting on the shelf. If I get some from a farm I’ll try it that way though!
Hi Angela-Thankyou!
Ahhh I like this method and can totally see what you mean-thankyou! 
Hi grace-Hehe thanks Grace!
Hi taxing woman-Thanks for the recipe!
Hi Arwen-Ahh ok do you bake those or put them in some boiling water?
Hi Faith-Wonderful I hope you like it!
Hi Mum-You’re welcome! They’re rather good and I recommend them if you like a runny yolk (although you can hard poach them too!) xxx
Hi Ladybird-Thankyou! It is indeed!
Ahh I’ve heard of that, but does it test superfresh eggs? I’ve always heard that super, super fresh eggs are desirable for poaching 
xxx
Hi Panda-Yes I’ve been there and done that!
Hi Esz-Ahh yes those poach pods!
Hi Madamwu-I think I’ve seen those!:) Wow, that’s a talent!
Hi The Little Teochew-Thankyou! Yes I know what you mean, but I figure I dont make them that often
Hi Angela-Ah interesting! I’ve never tried it in a microwave! Does DH have natto as well? Xxx
Hi Jane-You are very lucky!
May I ask how fresh are the eggs that you use? It seems that freshness is the key but I can’t get eggs from a farm.
Hi Yas-Hehe thankyou!
Hi Trisha-I know, it’s so simple!
You’re welcome!
Hi Dzintra-YAY I’m so happy!
xxx
Hi betty-haha yes el cheapo plastic is not good!
You can double it up perhaps? Hehe you’ll be doing it in no time!
Hi Zina-I’d use more water next time as it sounds like it touched the bottom of your pan and you need to use name branded clingwrap as it is stronger.
Hi Cakelaw-I know, it’s so disheartening isn’t it!
Hi JO-Fantastic! I hope you like it!
Hi Gillian-Wonderful, enjoy!
Hi BuBbles-You’re welcome! I was in the same boat!
Ahh thanks for the recommendation! 
Hi Chefspiration-Cool I hope you like it!
Hi Dharm-They’re such a bugger aren’t they! You’re welcome!
Hi tangerine eats-Hehe I like that tip!
Hi Jenny-Ahh I had heard of that shell piece one but not about the salt. Thankyou!
Hi Maria-Yup not a drop!
Hi felicia-You’re more than welcome!
Hi Rebecca-Yes sadly I never know how fresh my eggs are
Hi arxsyn-Too much work? Really? It takes much less time than 9 minutes. Also 9 minutes after you drop the egg into the pot would make them very hard boiled.
Hi Sophie-Thankyou! You’re welcome and I bet you make great poached egg dish!
Hi Betty-You’re welcome! Yes I lost more than I poached!
Hi dessertfirst-Aww how cute do the heart shaped ones sound!
HI James-Yes plastic isn’t ideal I know!
This is so cool! I can’t wait to try it.
Hi, I have been poaching eggs this way for a while now. After trying for years to poach an egg in a pan of swirling vinegar water. I spent a whole morning once trying to get a perfect poached egg and went through a dozen with no success. I know I could have used poach pods or something similar, but I just love the irregular shape of an egg poached directly in water. This method is fantastic, my only criticism is that sometimes the cling film deteriorates whilst removing the egg from the pan. However, the egg is usually set enough for a safe rescue.
Brilliant method, not sure about the medium. Plastic cling film? Even cold the DEHA molecules escape into food. Heated? No thanks!
this worked brilliantly! add a dash of tabasco, and cracked pepper and you mask any plastic taste nicely.
The best poached eggs I have had for a while – and so easy!!
Thanks so much. My first try, and my poached eggs were perfect. The whites held together nicely, while the yellow yolks oozed out when cut. Ah, sure made my day!
Happy Weekend, Evelyn
Gonna try this right now!! Woohoo thanks man!
Soooo no one else had the issue of their glad wrap melting immediately?
i followed the instructions to a t but my cling wrap failed.
Hi Anna-sorry to hear that. As I mentioned, some brands of cling wrap do melt. The Aldi one that I used did but glad wrap didn’t and commercial cling wrap doesn’t melt. Sometimes wrapping it in two layers helps.
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