Poached Eggs Recipe

Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time!

Poached eggs are one of those items I find folks order frequently in restaurants, but they don’t make very often at home. Why? I think most would say that it’s difficult to get that perfect, spherical shape without lots of crazy white wispies.

But poaching is one of the best cooking methods for creating healthy eggs. So today I’ll share with you a few tips to make the perfect poached egg. I’ve tested every method under the sun (vinegar, salt, swirling vortex, etc) and I’ll share with you the tried-and-true method that works.

Poached Eggs Recipe

Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!

Prep: 5min

Total: 8min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 65 kcal, Protein 5 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 163 mg, Sodium 62 mg, servingSize 1 serving

Ingredients:

• 1 large egg
• 1-2 tbsp vinegar (optional)

Instruction:

1. Bring a large pot of water to a boil, then reduce the heat to low.
2. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
3. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
5. Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Perfect Poached Eggs

Prep: 0 10min0

Total: 0 15min0

Instruction:

1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
2. TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
3. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
4. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
5. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

How to Poach an Egg

Poached eggs are surprisingly easy to make at home and these recipes and tips will show you how. Soon, you’ll be whipping up flawless eggs Benedict every time!

Total: 3min

Yield: 1 serving(s)

Ingredients:

• 1 egg

Instruction:

1. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or 2, or 3!) into a small cup.
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 1/2 to 3 minutes.
5. Using a slotted spoon, remove the egg (or eggs) to a plate.

Perfect Poached Eggs

Learn how to poach eggs with this recipe that results in perfectly round poached eggs with no whispy whites, and a beautifully runny, golden yolk.

Total: 10 minutes

Yield: 4 servings

Ingredients:

• 4 large eggs
• Kosher salt, freshly ground black pepper

Instruction:

1. Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
2. Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to check on doneness), about 2½ minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving. Do ahead: Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving. Editor’s note: This recipe was originally printed in our April 2017 issue. Head this way for more of our best egg recipes →

POACHED EGGS | how to poach an egg (perfectly)

FAQ

What is the trick for poached eggs?

What are three different ways to make poached eggs?

1. Add water to a large saucepan until 8cm deep. Bring to the boil and then reduce to a simmer.
2. Crack an egg into a small bowl. …
3. Allow 3½ – 4 minutes for poached eggs with firm whites and soft, runny yolks. …
4. Remove eggs from the water with a slotted spoon and serve immediately.

Do you put eggs in boiling water to poach?