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Nothing will stand between you and your Eggs Benedict for brunch ever again!

Don’t be shy, we know you’ve googled “how to poach an egg” at least twice in your lifetime. Or maybe “egg poaching hacks” or “easy egg poaching methods”. And yet, you’ve still ended up here, on this page, asking the same question. Why? Maybe you haven’t yet found the fool-proof method you’ve been looking for to catapult your breakfast or brunch game to the next level.

Well, my dears. Look no further. Because we’re *pretty* sure this is the easiest poached egg hack we’ve ever seen. And we’ve seen a LOT.

There’s the oven method. The microwave method. Even the sieve method. But have you heard of the ladle method?

We’re willing to place money on this being the easiest. There’s basically no room for any wiggle room for you to break the yolk or end up with a pan of just stringy white. This method all but guarantees a perfectly formed poached egg every time. And you’ve probably already got a ladle at home – so what’s stopping you from trying it!

Bring a saucepan of water to a gentle simmer, then lightly oil your ladle. This helps to make sure the removal of the poached egg is a stress-free affair and that your precious poachie will slip from spoon to toast with only the slightest of nudges.

Next, crack your egg into the ladle before gently lowering the ladle into the saucepan until the brim of the spoon is level with the surface of the water. If a little trickle or two of simmering water make their way onto the ladle, have no fear: this will actually speed up and help the poaching of the egg.

Once your white’s all set, remove the ladle from the water. You can also tip the spoon against the side of the saucepan to remove any water, if you can see some in there. Then just slide your egg off your spoon and hey presto. Perfect poached egg.

We love the way this method guarantees a perfectly spherical poached egg: ideal for an Eggs Benedict, a boujee-looking Avocado Toast - or to impress your pals the next time they come round for brunch.

We’re pretty sure this method is quickly going to become an absolute go-to in our kitchen repertoire.