To Poach eggs – Copyright Coquere

Poached egg here as Oeuf’s cassé with smoked salmon on latkes


To Poach eggs

This recipe gives you the suggestions to poach two eggs, or for two people. You can easily make four or more. This depends on the size of the saucepan in relation to the number of eggs to poach. Alternatively, you can use two saucepans. I describe a somewhat different poaching technique in this recipe, than how one usually sees the technique to poach eggs. Usually, one is asked to stir around, to make a vortex in the water. In this technique, you have a much easier way to poach eggs. The probability of success is also much higher, if you do it this way.



2 eggs (refrigerator cold)
4-5 tablespoons vinegar 7% or lemon juice
1.5 litres of water


  1. Prepare two ramekin moulds, or similar small bowl. Place a tea strainer over each mould. Now crack the eggs and put them in the tea strainer(s). Let the eggs drain for 3-4 minutes. Then pour out watery egg white you get in the ramekin moulds. Put the eggs in the moulds.
  2. Put some lemon juice on the egg whites, but not the egg yolks. This makes the egg white even firmer, and the probability of success is higher.
  3. Also prepare a large wide saucepan of water. Add vinegar or lemon juice, and a little salt to the water. When the water boils, pull the saucepan aside. Unlike other techniques, which are often described in relation to poach eggs, do not stir the water.
  4. Carefully, but relatively quickly, pour the eggs from the ramekin moulds into the water. The closer you get to the water surface, the better.
  5. Pick up the eggs with a slotted spoon after 3-4 minutes. Then they are perfect with runny yolk.


Place a tea strainer over each mould and let the eggs drain. This makes the egg white firmer. This makes it easier to poach eggs with a higher possibility of success


Served: Immediately. You can make a small cut in the egg so that the yolk flows outwards. This is often done, but manly for decorative purposes.

Allergy: Gluten and lactose free

In general, about eggs, and its history: Eggs in general

Why are eggs healthy and what is the nutritional content: Eggs

Recipe for Oeuf’s cassé or broken egg with smoked salmon on latkes: Broken egg

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