Poach Eggs


Poached eggs are a popular brunch order at restaurants, but when was the last time you made them at home? Poaching eggs isn’t really tricky at all! If you can boil water, then you can poach an egg. Read on and we’ll show you how to make perfect Zenag poached eggs every time.

Serves 1

3 minutes



  • 3 large Zenag eggs
  • pinch of salt
  • 1 tsp of white vinegar/ lemon juice
  • 1½ cup of water


  1. Bring a pot of water to a gentle boil, then salt the water, and add white vinegar or lemon juice – this helps to keep the white of the egg from spreading. Meanwhile, crack 3 eggs into small cups.
  2. With a spoon, begin stirring the boiling water in a large, circular motion.
  3. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
  4. Cook for about 2 ½ to 3 minutes.
  5. Using a slotted spoon, remove the egg and serve on a plate.