Learn how to make an easy poached eggs recipe and achieve soft whites and a runny yolk every time. With my tips and tricks, you’ll master this simple art and be on your way to enjoying a perfect breakfast.
If you’ve never attempted poached eggs before, don’t be intimidated. It’s fairly easy to do and is a lot more impressive than serving a plate of basic scrambled eggs. Over the years, I’ve tested various methods, determining the best option and simplifying the process. Now, I’m sharing my exact process along with all my tips and tricks.
Use Fresh Eggs
See the recipe card below for the complete ingredients list and instructions.
Before you begin, make sure you’re using fresh eggs. This is a key component when it comes to making the perfect poached eggs. Fresh eggs have firmer whites that hold their shape, making it easier to achieve a soft yolk and spherical shape.
To test your eggs, gently place them in a bowl of water. Fresh eggs sink while older eggs float and are better used for hard boiled eggs.
How to Make Poached Eggs
Nick’s Tips for Success
- Don’t skip the vinegar. Some people prefer to use salt, but I find that adding vinegar to the water is the best way to help keep the whites intact and achieve a circular shape.
- Cook the eggs one at a time. If you’re new to poaching eggs, I recommend cooking the eggs one at a time until you get the hang of it. Then, when you’re comfortable, try cooking multiple eggs. However, I don’t recommend poaching more than two eggs at once, because it’s likely to overcrowd the pot and break the yolks.
- Check for doneness. Be careful not to overcook your eggs. To test for doneness, I gently poke the center where I can see the yolk. When the whites are set and the yolk moves gently and looks soft and squishy, I know my eggs are done cooking.
Poached Eggs Recipe
Equipment
- 1 Fine Mesh Sieve
- 1 Small Bowl
- 1 Large Saucepan
- 1 Serving Spoon
- 1 Spider or Slotted Spoon
Ingredients
- 3 large fresh egg*
- 1 teaspoon (5 gram) white vinegar
Instructions
- Set a fine mesh sieve over a small bowl, and crack an egg over the fine mesh sieve. Straining the egg through a sieve removes the loose whites, ensuring a neater result. Strain any thin, excess egg white into the bowl and discard.3 large fresh egg*
- Transfer the egg into a small dish, and repeat the process with the other eggs. Set aside.
- Bring a large saucepan of water to a boil and add the vinegar. Then, using a large spoon, quickly stir the water so a vortex appears in the water.1 teaspoon white vinegar
- While the water is still circulating, gently tip the eggs into the water, stirring gently if needed to maintain the vortex. Cook for three to four minutes, or until the whites are fully set, but the yolk is still runny.
- Remove the eggs using a spider or a slotted spoon.
Video
Notes
- Use fresh eggs for the best results. To test your eggs’ freshness, place them in a bowl of water. Fresh eggs sink, and older eggs float in the water.
- Storage: This recipe is best served right away, while the eggs are still warm. However, if needed, you can store leftovers for up to two days. To do so, transfer the eggs to an ice water bath once poached to stop the cooking process. Then, carefully remove them with a spider or slotted spoon and transfer them to an airtight container. To serve, heat your eggs in a small bowl of hot water for about 20 to 30 seconds or just until they’re warm through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
You’ll want to allow three to four minutes for the perfect poached egg. If you prefer a softer yolk or are planning on reheating the eggs, I recommend cooking your eggs for three minutes.
My favorite way to enjoy poached eggs is with eggs Benedict, smothered with hollandaise sauce, with a touch of smoked paprika and a sprinkle of fresh dill. I often add smoked salmon, too. Just make sure it’s a nice fatty kind and not a super deep red option. Or, try serving your eggs over avocado toast, grain bowls, or cooked vegetables like asparagus.
Omggggggg I love this poached eggs
I was also shocked when there’s a word (spider) but it’s okay I didn’t put spider on my omelette hheeh
Thank you Nick DiGiovanni for this recipe mwa mwa mwa mwa 🥳
Omggggggg I love this omelette
I was also shocked when there’s a word (spider) but it’s okay I didn’t put spider on my omelette hheeh
Thank you Nick DiGiovanni for this recipe mwa mwa mwa mwa 🥳
Just used this morning to finally try to make eggs benedict! I still need some work on my hollandaise, but the eggs finally came out amazingly! Thank you Nick!