Perfectly Runny Poached Eggs

Poached Eggs by Emma Downey, EVS Fitness - Personal Trainer SouthamptonPoached is my favourite way to enjoy eggs but the yolk absolutely has to be runny! I have used egg poachers in the past but not only does it take forever to clean afterwards, the eggs look a little too perfect – yes I know that sounds weird! I have also tried the method of breaking the eggs into a large saucepan of water but I find it quite tricky to keep the water moving without bashing the eggs into each other.

So I tried using a different method! This recipe serves one person for a breakfast or lunch.

2 eggs
1 slice wholegrain bread
Water (the amount depends on your pan size)
What you need to do:

  1. Put 1.5cm depth water in a pan and bring to the boil
  2. Toast the bread
  3. Carefully break the eggs into the pan and bring back to the boil quickly
  4. Let the eggs boil so the water covers the yolk and leave for 30 seconds
  5. Serve on the toast with some ground black pepper


  • The more shallow the pan (deep frying pan) the easier and safer it is to break the eggs
  • Runny yolks are not recommended during pregnancy so leave the eggs to cook a little longer or try some scrambled eggs

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