Julia’s Oeufs pochés


I have never tried a Oeufs pochés in my life. Before I even read Julia Child’s cook book I didn’t even know what it was.

I finally sat down and read through Julia’s chapter on eggs and discovered that Oeufs pochés is the French name for poached eggs… poached eggs sounds so boring,  but when I used the French name, it sounds so exotic.

I was really frightened to attempt to make this,  I watched a youtube video of Julia making poached eggs and I kept reading about how you can flop and mess up poached eggs… it really really sounded like only a professional could make.

But you know me, I don’t let a difficult recipe get in the way.

I remember hearing a tip that you can use to help you make poached eggs and I tried it this morning.

I served my eggs on hot toast with some cheese slices, chopped chives and a drizzle of mayonnaise.


  • 500ml x water.
  • 1 x tbsp. white wine vinegar.
  • 500ml x cold water.
  • 2 x eggs or more if you like.
  • Salt and pepper to season.


  • Mix the water and the vinegar in a pot and bring it to the boil.
  • Crack one egg at a time in a saucer and set aside.
  • Once the water has come to the boil, using a spoon, stir fast round and round to create a while pool effect.
  • Quickly and gently pour the egg into the whirl wind water.
  • The white should continue with the whirl wind motion and cover the yoke.
  • Allow to boil for a couple of minutes, then using a slotted spoon, remove the egg from the pot and immediately drop into the cold water.
  • This process helps to wash the vinegar off the eggs.
  • Gently while the egg is in the water, trim the funny shaped white pieces off the eggs.


  • Remove from the cold water and gently place on toast, season with salt and pepper and enjoy immediately.

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