It's time to be the master of Poached Egg making, so I will guide you through this easy process that results in the most beautiful eggs with a golden, runny yolk. To utilize it, I will crown a delicious speck sandwich.

This weekend I've visited Exquisite Deli at Borough Market, in London and took home some charcuterie products to use for delicious breakfasts and dishes. With their premium products, Thea and her wonderful team bring you the taste of South Tyrol from the Italian Alps. Speck Alto Adige PGI is their award-winning ham made of pork meat, marinated in juniper and spices gently smoked over beach wood and air-dried for at least 22 weeks. To make my sandwich I've bought some other, high-quality ingredients like seeds & grains sourdough from Karaway Bakery and fresh mozzarella from Varley and Crouch.

First of all, I've toasted one slice of bread on some butter in a grill pan, then placed it on my plate. After that, I've added some salad, fresh mozzarella and thin slices of that yummy Speck. I poached an egg in only 3 minutes and put it on the top of my open-faced sandwich then finished with freshly ground pepper. Voilà!

I think it's a truly royal breakfast or brunch on a lazy Sunday morning... it depends on when will you be able to get up!

I would like to say thank you to Thea and Exquisite Deli for the wonderful tasting experience in the world of South Tyrolean charcuterie and I really appreciate our inspiring conversations.

And now let's see how can you make a perfect poached egg....


  • 1 fresh (!) egg
  • 1 tbsp vinegar
  • salt
  • water


  1. Old eggs have the tendency to fall apart, so to avoid a disaster, make sure to use a fresh egg, as its freshness will be the guarantee to stay whole in the poaching liquid.
  2. Boil the water, then turn it down to simmer. The heavily boiling water will also make the egg fall apart and also lead to an overcooked yolk. Also, make sure to use a deeper pot and enough water.
  3. Add the vinegar and salt.
  4. Crack the egg into a small cup. Make sure not to damage the yolk.
  5. Use a spoon to create a whirlpool in the water, then carefully add the egg into the middle of the whirlpool. The whirlpool will keep the liquidy egg white together until it cooks, this is how the poached egg gets its pretty, round shape.
  6. Cook the egg for 3 minutes.
  7. Use a skimmer to transfer the poached egg from the pot into a bowl with ice-cold water. This will stop the cooking process.
Poached Egg - Photo by © Reka Csulak

Poached Egg - Photo by © Reka Csulak

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