Easy Poached Eggs

Soft poached egg with runny yolk on toast

5 from 2 reviews

Learn How To Poach Eggs with a foolproof method that makes perfect poached eggs every single time! Perfect poached eggs with creamy, runny yolks and tight, firm and delicate whites

Course Breakfast, Lunch

Cuisine American

Keyword How To Poach Eggs, Poached Eggs

Prep Time 5

Cook Time 3

Total Time 8

Servings egg

Calories 73kcal

Author Chef Kathy McDaniel

Ingredients

1 large egg, chilled
1 teaspoon sea salt or Kosher salt
2 teaspoons white wine vinegar (distilled vinegar or apple cider vinegar)

Instructions

Straining Method:

If your eggs are fresh, skip this step. Set a small fine-mesh sieve on top of a bowl. Crack the egg into the sieve and gently swirl the egg to allow the thinner part of the white drain out. If you prefer, allow the egg to sit for about 4 minutes undisturbed until most of the thin egg white drains out. Transfer the strained egg to a small bowl or ramekin.
Add enough water to come 2 inches up the side of a pot or skillet. Add the salt and vinegar and bring to a simmer over medium heat.
Once the water reaches a simmer with just a few bubbles breaking the surface, reduce the heat to medium-low. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's smoothly spinning around (like a whirlpool).
Carefully drop the egg into the center of the whirlpool by tilting the cup or ramekin's lip into the water. The swirling water will help prevent the white from spreading out in the pan. Allow to cook undisturbed for 3 to 4 minutes (depending on the temperature of the water and size of the egg)
Remove the egg with a slotted spoon and serve immediately. If you prefer draining the eggs (not necessary), you can transfer the poached egg to a plate lined with paper towels. Don't keep the egg on the paper towel for any longer than 5 minutes to prevent the paper from sticking to the egg.

Quick and Easy Method:

Add enough water to come 2 inches up the side of a pot or skillet. Add the salt and vinegar and bring to a simmer over medium heat.
Meanwhile, crack the egg into a small cup or ramekin.
Once the water reaches a simmer with just a few bubbles breaking the surface, reduce the heat to medium-low.
*You can skip this step, if preferred, and simply drop the eggs into the simmering water* - Use the handle of a spatula or spoon to quickly stir the water in one direction until it's smoothly spinning around (like a whirlpool).
Carefully drop the egg into the center of the pot by tilting the cup or ramekin's lip into the water and allow it to cook undisturbed for 3-4 minutes (depending on the temperature of the water and size of the egg).
Remove the egg with a slotted spoon and serve immediately. If you prefer draining the eggs (not necessary), you can transfer the poached eggs to a plate lined with paper towels. Don't keep the egg on the paper towel for any longer than 5 minutes to prevent the paper from sticking to the egg.

Poaching Eggs Ahead of Time:

Transfer the poached egg(s) to an ice bath. Once the egg(s) is chilled, you can transfer it to a sealable container and top it off with cold water. Cover and store in the fridge for 4 to 5 days.
To reheat, add boiling water to a bowl, then add the cold poached egg(s) and submerge for 20-30 seconds or until warmed through.

Poaching A Big Batch of Eggs (6 eggs at once)

Strain the eggs (check instructions above). Transfer the strained eggs to a bowl.
Bring a large pot of water, 2 tablespoons of vinegar and 2 teaspoons of salt to simmer. Place a steamer basket insert inside the pot.
Carefully tip the eggs into the basket, trying to drop them in one at a time. The closer you get to the surface of the water the better. The eggs won't stick together unless one of the yolks breaks as that egg may attach to another one.
After about 2 minutes, gently flip the eggs with a slotted spoon or spatula. Cook for an additional 2 to 3 minutes or until the egg whites are fully set and the yolks are still tender. Carefully lift the insert basket to remove the eggs.

Notes

Use fresh eggs
Add enough water to come 2 inches up the side of a pot or skillet. Add the salt and vinegar and bring to a simmer over medium heat. Keep the water at a simmering temperature between 180 and 190 degrees Fahrenheit (82 and 88°C). Use a kitchen thermometer, if needed.
Once done poaching, remove the egg with a slotted spoon and serve immediately. If preferred, you can drain the egg on a plate lined with paper towels.
How Long To Poach An Egg?
For soft: 3 minutes for soft egg whites and a very runny yolk. You can go up to 3.5 minutes.
For medium: 4 to 5 minutes for perfectly set soft egg whites and a runny yolk with creamy edges.
Well done: Poach your egg for 6 minutes for firm whites and a set but creamy yolk (not runny).

Nutrition