Poached Eggs with Mayo


Poached Eggs & Mayo

Poached Eggs with Mayo

Poached eggs are my go-to breakfast. And have been for years. I just change the accompaniments to save me from getting bored. Sometimes it’s salad leaves and sauerkraut like the photo above but in the winter I prefer cooked greens.

There are 2 secrets to perfect poached eggs. Using the freshest eggs you can and using lots of vinegar in the poaching water.

And if I had to offer a third secret, it’s practice! The best way to get great at poaching eggs is to poach them every day for a week like I did. It’s amazing

And every now and then, even with fresh eggs from my chooks, I get a ‘dud’ that goes all whispy in the water. So don’t be discouraged – it happens to the best of us.

Enough for: 1
Takes: 10 minutes

3-4 tablespoons white vinegar
2 fresh eggs
2-3 tablespoons mayonnaise
salad leaves or other veg, to serve

1. Bring a small saucepan of water and the vinegar to the boil on a very high heat.

2. Break an egg into a small cup and slide gently into the boiling water. Repeat with the other egg. Or if you’re more confident just crack your eggs directly into the pot.

3. Reduce the heat to keep the eggs at a gentle simmer and cook for 3 minutes or until the eggs feel firm but not hard.

4. Drain eggs with a slotted spoon and pat dry with a clean tea towel. Serve eggs on a bed of salad with mayo slathered over.


carnivore – serve with crispy bacon or a few slices of finely sliced proscuitto draped over. I also love black pudding or sausages.

different veg – a handful of baby spinach or baby kale, raw finely sliced zucchini, shaved white cabbage, grated raw cauliflower, raw snow peas or any cooked veg.

decadent – serve with some hollondaise sauce instead of the mayo.

savoury – sprinkle over some nutritional yeast, schichimi togarashi (japanese spice blend) or shaved parmesan cheese.

more substantial – serve with smashed avocado, a decent pat of butter or extra mayo. Seriously you won’t miss the toast with this extra fat!

Waste Avoidance Strategy

white vinegar – keep it in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Prepare Ahead

You can but I prefer my eggs freshly poached. If you do have leftovers they’ll keep in the fridge for a week or so. I haven’t thought to freeze poached eggs but they should be fine.

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{ 2 comments… read them below or add one }

Mary K Frymire July 17, 2017

Thanks for helping me be able to poach eggs confidently, and then enjoy eating them!
Such a treat I’ve always longed to prepare.


jules July 20, 2017

Ooh yay Mary! Good for you xx


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