Delia Smith Poached Eggs Recipe

This masterclass in simplicity is made with nothing more than the freshest large eggs and a shallow bath of pure, simmering water. The result is a pristine, pearlescent sphere of tender white enveloping a rich, molten gold yolk that spills like velvet when pierced. It is the ultimate refined breakfast staple, transforming a simple slice of sourdough into a luxurious start to the day for the discerning brunch lover.

Delia Smith Poached Eggs Ingredients

• Large Eggs: The most critical component. Success relies entirely on freshness; the eggs should be no more than a few days old to ensure the white clings tightly to the yolk.
• Water: Just plain water from a boiling kettle.
• Note: Delia explicitly advises against using vinegar or salt, as they can toughen the egg white or create a ragged appearance.

How To Make Delia Smith Poached Eggs

1. Prepare the Pan: Select a small frying pan (about 17cm base) rather than a deep saucepan. Fill it with boiling water from the kettle to a depth of no less than 2.5cm (1 inch). Place it over gentle heat.
2. Check the Heat: Watch the water carefully. You are looking for the “merest trace” of tiny bubbles forming on the base of the pan. The water should be barely simmering, not rolling or violently boiling, which would break the delicate whites.
3. Add the Eggs: Break the eggs into individual small bowls or ramekins first. Carefully slip them into the hot water, one by one. Immediately set a timer for exactly 2 minutes. Keep the heat gentle so the water barely shivers.
4. The 10-Minute Soak: When the 2 minutes are up, immediately remove the pan from the heat. Set a timer for 10 minutes. Do not touch the eggs, though you can gently baste the tops with the hot water if needed. The residual heat will finish cooking them to perfection.
5. Drain and Serve: When the time is up, use a draining spoon to gently lift each egg out of the water. hold it for a few seconds to drain, then rest the spoon on a wad of kitchen paper to absorb excess moisture before serving.

Recipe Tips

• ** The Freshness Test:** Before cooking, place your egg in a glass of water. It should lie in a horizontal position at the bottom. If it floats or stands upright, it is not fresh enough for poaching and will likely spread in the pan.
• No Vinegar Needed: Unlike many modern methods, Delia insists that if the egg is fresh, you need absolutely no vinegar. Vinegar can alter the taste and texture of the delicate white.
• Use a Frying Pan: Using a frying pan instead of a deep pot allows the egg to sit flat, creating a deeper, more even shape rather than a teardrop.
• Room Temperature: While not explicitly stated in the method, using room temperature eggs helps maintain the water temperature better than fridge-cold eggs.

What To Serve With Poached Eggs

• Sourdough Toast: The classic vehicle for soaking up the yolk.
• Smoked Salmon: For a luxurious Eggs Royale experience.
• Smashed Avocado: Seasoned with chili flakes for a modern brunch.
• Asparagus Spears: Steamed lightly, perfect for dipping.

How To Store Poached Eggs

• Make Ahead (Ice Bath): You can cook the eggs through the 2-minute simmer and 10-minute soak, then immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the water in the fridge for up to 2 days.
• Reheat: To serve, simply drop the cold poached eggs into a pan of simmering water for 1 minute to warm through.

Delia Smith Poached Eggs Nutrition Facts

• Calories: 72 kcal
• Fat: 5g
• Carbohydrates: 0.4g
• Protein: 6g
• Cholesterol: 186mg

Nutrition information is estimated per large egg.

FAQs

Try More Recipes:

• Delia Smith Boiled Eggs​ Recipe
• Delia Smith Hard Boiled Eggs
• Delia Smith Braised Red Cabbage​ Recipe