How to Make Perfect Poached Eggs – 3 Ways | Jamie Oliver

How to Make Perfect Poached Eggs – 3 Ways | Jamie Oliver

Hi guys, me and the Food Tube family together with our friends at LV are here to help you guys out! You’ve told us what your biggest cooking headaches are so together we’ll show you our secret tips and tricks which will change the way you cook forever. So here you have it, how to poach the perfect eggs three ways. Super, silky, gorgeous eggs every time The only way to poach the perfect egg is if you have really, really fresh eggs, end of story. When it gets to the shopping don’t go to the front, go to the back and get your eggs. Even if you have to knock them all over go to the back because they’re going to be the freshest ones. Next, bring your water to the boil, that means that there’s bubbles Take it off so they subside. Look at the water, there’s no bubbles here guys, it’s just poaching. Poaching is not boiling. Boiling will smash the eggs all around. Poached egg, gentle. My egg, you crack it into there and you just plop it in And if you have lovely fresh eggs you’re gonna win most of the time. Some people say put some vinegar in the water, really? Why? Yes it does firm up the egg but it tastes like vinegar so what I would suggest, don’t bother. As far as cooking is concerned, roughly around three minutes is gonna give you a softish egg Then it’s down to you to use your noddle. So get in there. So I’m just touching that and you want it to feel like a lovely, fresh, springy mozzarella. A nice little poached egg, it’s cooked to perfection. So there you go, a basic poached egg on toast. If you haven’t got fresh eggs I do have a few little tips. First up, if you spin your spoon around in the pan like this and then you get your egg and plop it in the middle, if you see the inertia of the water is wrapping it around the yolk So while we cook that I’ve got some lovely asparagus here. Now I’ve dressed it with a little oil, a pinch of salt, a little lemon juice If you look in here now it’s kind of cooking quite nicely. You can see how it’s just wrapped around So let’s have a little look here. Let’s bring that up. You can see it’s more pouchy now. So look, on the asparagus. I’m just gonna season it with a little salt, a little pepper. Of course just stabbing it a little bit so it oozes And I’m just gonna shave some lovely bits of parmesan over the top like that If you’re cooking for yourself that’s a nice little cheat that’ll give you a nice product But when I’m poaching eggs I’m doing five/six. So I have a little technique. You get some food safe Clingfilm, okay? Just get a little piece of it like that, put it into a little bowl Put a tiny little bit of oil and just rub it around. Crack in the egg. The nice thing also is that you can flavour these as well, you can put chopped herbs in, you can put some harissa in there which is that lovely, spicy, chilli paste. Pull in the sides like this and tie it in a knot, it’s really easy and what that’s gonna do is give you that perfect shape that really guarantees perfection. I’m gonna plop that straight into our water. So let’s open it up. Just get a knife or a pair of scissors and just snip off the end. You know you can put herbs in there, chilli in there, spiced truffles, flavoured butters. But look, perfection. Absolutely cylindrical, perfect. Soft, delicate, gorgeous. So how do you cook your eggs? If you want me and the food Tube team to solve any more of your problems in the kitchen, with LV, then just tell us in the comments box below and don’t forget, please guys, share it on your social media, comment, like and of course subscribe if you haven’t subscribed already because Food Tube is free, nothing to lose. For more tips and tricks on these cooking basics that can trip us all up check out the link below.


  1. I use the first method all the time. Once I learned that you don't need to have the water boiling it really changed how easy I find it to make poached eggs.

  2. I've tried a silicone rubber floating 'poach pod' (technically that's coddling and not poaching) where you just pop in a small knob of butter or some oil, crack in an egg or two and float the pod on boiling water. A cheat, but it works well, especially on older eggs. Metal egg poaching pans with separate cups and a lid work well too, though again they're coddlers really.

  3. thank you for the cling wrap hack I use one hand and cling wrap will mean it looks nice without extreme effort!

  4. It is not possible to do eggs this Way, you need to boil a Little bit, temperature is to low, i tried this method, it is Just waste of eggs!!!! Coudnt eat that, was still RAW inside

  5. I laughed so hard when I saw this.
    The reason?
    His restaurants have an egg boiling machine. They once said to us “there won’t be any boiled eggs today as our machine that boils them is broken.”

    Me in my head: well you have a saucepan, hob and water do you not?

    And then another time, I as a food tech student have made fresh pasta with his recipe and we went to see if his food at the restaurant we went to was as good as the stuff I made at home. All of us had pasta, all of us agreed that the pasta wasn’t made fresh and was thick and slightly chewy. The flavours of the stuff we ate was nice though. Just that most of the time when we have pasta I will either give up and hour or two of doing revision for my GCSEs in order to make dinner. Or when we go out for Italian we will just go to our local Italian, where almost everything is made fresh that day (except their ice creams).

  6. Just use a drop of vinegar you can’t taste it and it will save you all the stress when all these other methods go wrong

  7. To me there is nothing more disgusting than a runny yolk. Some may find this akin to sacrilege and blasphemy but I find the texture and taste revolting.

  8. But it could never work with ant eggs. 🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐝🐝🐜🐜🐜🐜🐜🦍🐒🐵

  9. First, that swirl method is very cool and works every time, however, poached eggs are the most overrated type ever.

  10. Jamie though 🙌🏽. You are the best! Thanks so much!! I just did the swirl method for my unfresh egg, and I couldn't be more happier with the result. No vinegar, simply first time perfect! 😋

  11. We get fresh eggs. We poach them as you did in that first example. The problem for us is that the eggs leave residue that sticks to the bottom of the pan and defies our ability to scrub it out. I've been searching for a good pan, something that doesn't come with carcinogens. I might just try a deeper pan.

  12. I love that this covers the essentials, but goes beyond with useful additions. We will be giving the Saran/Cling-wrap technique a go this morning!
    Thank you for contributing to the value of The Net, btw. Excellent content content on FoodTube and a great balance all around in concise, explanatory, content w/good camera work.

  13. After 3 minutes I used my noddle, the second I dipped it in it burned the tip so badly I had to go to A&E, lucky I had a pan of cold water at hand or they said I could have lost my lucky fella to medical science!

  14. مساء الخير شيف جيمي انت حقا راااااائع *انا من اشد المعجبين بشخصك كنت اتابعك من حوالي خمس سنوات واعجبت بوصفاتك الجميلة امنيتي في يوم ترد على تعليقي i love yoe more

  15. I have tried the first two methods at work and the chef told me I don't know how to cook.
    I think my chef is a dickhead.

  16. He is a great chef, no doubt, but "food-safe" film can be at room temp and below, not in freaky hot water!! Enjoy the plastic eggs!! S**t !!! I'm sure now..only if u make yr food alone you (kind of) know what ur eating…

  17. Jamie, how much vinegar are you pouring in the water for the eggs to taste like vinegar? I use a 15ml of vinegar and it never taste like vinegar.

  18. Jamie you are the best. watched your show for years & now I just have to call up the video
    I want & voila'. simply brilliant. thx so much.

  19. I make my own poached egg with a vinegar and salt,to remove vinegar's flavor,rest on a small bowl of water,the salt is for stabilize the temperature of water,and,the vinegar is making the white of egg is not spreading around everywhere

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