How To Make The Perfect Poached Egg

5 from 1 vote

Whether you're a seasoned chef or a beginner in the kitchen, our tips and tricks will help you master this delightful breakfast favorite.

Course Breakfast

Cuisine American

Keyword Poached Egg

Prep Time 5

Cook Time 10

Total Time 15

Servings Person

Calories 72kcal

Fill a wide saucepan or deep skillet with water, making sure it's deep enough to fully submerge the eggs. Bring the water to a gentle simmer over medium heat. It should be hot, but not boiling.
Add a splash of vinegar to the simmering water. The acid in the vinegar helps the egg whites coagulate faster, resulting in a neater shape.
Crack an egg into a small bowl or ramekin. This will make it easier to slide the egg into the water without breaking the yolk.
Create a gentle whirlpool in the simmering water using a spoon. This will help the egg whites wrap around the yolk and prevent them from spreading.
Carefully slide the egg into the center of the whirlpool. The swirling motion of the water will help the egg maintain its shape.
Set a timer for 3-4 minutes, depending on how runny or firm you want the yolk to be. Adjust the time to your preference.
Use a slotted spoon to carefully remove the poached egg from the water. Gently shake off any excess water before transferring it to a plate lined with a paper towel.
Repeat the process for additional eggs, ensuring there is enough space in the pan for each one.
Serve the poached eggs immediately while they are still warm and tender. Season with salt and pepper to taste.

Tips for Achieving the Perfect Poached Egg

While the basic steps above will help you create a decent poached egg, here are some additional tips to take your poaching skills to the next level:

Choose the freshest eggs possible. Fresh eggs have thicker whites, which will help them hold their shape better during poaching.
Use a wide saucepan or deep skillet to allow the eggs enough space to cook evenly. Crowding the pan can result in misshapen eggs.
Experiment with different types of vinegar. While white vinegar is commonly used, you can also try apple cider vinegar or white wine vinegar for a slightly different flavor profile.
Don't be afraid to season the poaching water. Adding herbs, spices, or a pinch of salt can infuse subtle flavors into the eggs.
Adjust the cooking time to achieve your desired level of doneness. If you prefer a runny yolk, reduce the cooking time by a minute or two. For a firmer yolk, increase the cooking time accordingly.