Poached eggs are an absolute must-have on a chalet breakfast menu and they’re always a favourite with guests as they prepare for a big day out on the slopes. We are constantly asked how we manage to consistently deliver perfectly poached eggs so we’ve decided to share our secret with you (and the truth is that it is surprisingly simple) …

Step 1: Make sure you are using the freshest eggs you can get your hands on (the fresher the eggs, the better the whites will stay together; if you want to test them before cooking crack one into a bowl and see how far the white spreads).

Step 2: Bring a three-quarters full saucepan of water to the boil.

Step 3: Turn the heat off once boiled and allow the water to settle.

Step 4: Gently crack your eggs into the water and don’t touch them until they’re cooked (normally around 4/5 minutes for a runny yolk).

Step 5: Lift the eggs out of the water with a slotted spoon and tidy up the edges with a knife if necessary (purely for presentation).

Step 6: Give the eggs a quick dab with some kitchen roll to remove any excess water and serve.

There really is no need for any fancy equipment or complicated methods; try it yourself and see! Here are a few of our favourite ways to serve them …

More about the delicious treats we serve up morning, afternoon and evening in our catered chalets here.

Thinking of booking? Head to our prices and availability page to check your dates.