For the love of Food :)

High Tea Perfectly Poached Eggs

Serves 4-6

When it comes to high tea I love something substantial, don’t get me wrong theres nothing wrong with finger sandwiches and pastries but there is something to be said for poached eggs. So when I organise a high tea at my house you know that poached eggs is going to be on the menu. I know this can be very daunting, but its easier than you think! Follow this simple recipe and you can’t go wrong!
Now that you know what my twist is on a high tea Dilmah Tea and I want to know whart your twist on a high tea is! Dilmah is. Dilmah is running a competition where you could win a trip to Sri Lanka, just click this link for more details!


  • 8 Large free range eggs
  • 1 Tbs of white vinegar
  • 2 Tsp of Salt
  • Salt & Pepper to serve


1) Fill a large saucepan with water until approximately 8cm deep. Add the salt and vinegar and bring to a gentle boil. Reduce the heat till the water is just simmering.

2) Fill a bowl with ice cold water and set aside (this will be used to stop the eggs from cooking so they can be reheated before serving without over cooking).

3) Working with one egg at a time, crack an egg into a small bowl, then using a slotted spoon stir the simmering water in your saucepan to create a whirlpool effect. Slowly add you egg to the centre of the whirlpool. Cook your eggs for 2-3 minutes for soft set yolks or 3-4 minutes for firm set yolks. Using the slotted spoon carefully remove you egg from the water and place in bowl of cold water. Repeat this step with the remaining eggs.

4) Now that all your eggs are semi-poached and sitting in the cold water bring the saucepan up to the boil. Once it comes up to the boil remove your saucepan from the heat and carefully place your eggs back in the water for a minute or so to reheat.

5) To serve add to your favourite breakfast meal, or on top of toast for a quick healthy breakfast option and top with sea salt flakes and freshly ground pepper.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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