Poached Eggs Recipe

5 from 3 votes

Learn how to make poached eggs with soft whites and runny yolks for a quick breakfast or dinner!

Prep Time5

Cook Time4

Total Time9

Course: Breakfast

Cuisine: American

Keyword: easy poached eggs, how to make poached eggs, how to poach eggs, poached eggs recipe

Servings: servings

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.

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.