How to Make Poached Eggs
Learn how to make poached eggs for a quick breakfast or brunch! With my simple cooking method and tried and tested tips and tricks, you’ll achieve perfect poached eggs with cooked whites and a soft center every time!
The Perfect Poached Eggs Recipe
I love a good egg breakfast like breakfast egg bites and my hash brown egg bake with sausage. However, my favorite way to enjoy eggs is poached! There’s just something about the bright, runny yolk that I love, especially when it’s paired with avocado toast or a grain bowl.
If you’ve never attempted to poach an egg, it can be pretty intimidating. However, I’m happy to say that after lots of testing, I’ve mastered the perfect technique. And it’s super simple! With just two ingredients and a few minutes, you can have perfect poached eggs every single time.
Jump to:
Easy Poached Eggs Ingredients and Notes
- Egg - The star of the show! Pasture-raised eggs are my favorite. You just can't beat that bright orange yolk! However, any large eggs will work.
- Vinegar - This prevents the egg yolk and whites from separating as they cook. White distilled vinegar is best.
How to Make Poached Eggs
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the egg. To begin, crack an entire egg into a small bowl or ramekin.
Step 2: Boil water. Next, bring a pot of water to a boil on the stove. Then, reduce the heat to medium-low so that the water drops to a simmer. Add the vinegar, and give the water a big stir.
Step 3: Add the egg. Create a whirlpool effect with a slotted spoon by stirring the water quickly. Carefully drop the egg into the center of the whirlpool. You will notice the egg white wrap around the yolk quickly as it continues to spin in the water.
Step 4: Cook the egg. Allow the egg to cook for 2-4 minutes or until the whites are just set and the middle of the egg isn’t too wiggly. I like to use a slotted spoon to gently touch the egg in the pot to test how firm the whites are.
Step 5: Remove the egg. Once poached to your liking, carefully slip a slotted spoon under the egg, and lift it from the water. Allow any excess water to run off, and transfer it to a plate. Repeat as needed, and enjoy!
Tips and Tricks
- Use fresh eggs. They will have firmer whites and will hold their shape better once poached.
- Cook the eggs one at a time. Overcrowding the pot will prevent the eggs from cooking properly and will make it more likely that they break.
- Don’t skip the vinegar! It’s essential for helping the egg coagulate or turn semi-solid in the water. Without it, the whites and yolk will separate.
- Be gentle. Handle the egg carefully, gently dropping it into the water, stirring gently, and testing for doneness. If you pierce or break the egg, it will separate in the water.
- Strain the egg in a fine mesh sieve for a perfectly round appearance. This will remove the thinner egg white, leaving just the firm white to wrap around the yolk. This is optional but makes for a pretty appearance!
Ways to Use Poached Eggs
My favorite way to serve poached eggs is with toasted bread or avocado toast. However, they’re also great with eggs benedict.
Or, use them to top salads, grain bowls, and veggies such as healthy ramen, steak salad, pesto shrimp bowls, and lemon orzo salad.
Frequently Asked Questions
Poached eggs typically take 2-4 minutes to cook, depending on how done you like your yolks.
Poached eggs are best served fresh, but you can prepare them ahead of time if needed. To do so, transfer them to an ice water bath after poaching, and store them in the fridge for up to 2 days.
To serve, add hot water to a small bowl, and add the egg, allowing it to warm through. Just keep in mind that the longer it cooks the firmer the yolk will become!
A poached egg is a cooked egg that is gently simmered in water. Eggs Benedict, on the other hand, is a specific dish that features poached eggs on top of English muffins with Canadian bacon and Hollandaise sauce.
For more ways to use eggs, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
More Popular The Fit Peach Recipes
- Chai Cocktail
- Almond Flour Cinnamon Rolls
- Dipping Sauces for Sweet Potato Fries
- Mandarin Orange Salad
- Southwest Chicken Chili
- Turtle Pie
- Ricotta Cheese Egg Bites
- Ground Turkey Meatballs
- Raspberry Lemon Cookies
Recipe
Easy Poached Eggs
Equipment
- 1 Small Bowl or Ramekin
- 1 Pot
- 1 Slotted Spoon
Ingredients
- 1 egg
- Pot of water
- 1 tablespoon vinegar - white distilled is best
Instructions
- Prepare the egg. Crack the entire egg into a small bowl or ramekin.1 egg
- Boil water. Bring a pot of water to a boil then lower the heat to medium low so the water drops to a simmer. Add the vinegar to the pot and give it a big stir.Pot of water, 1 tablespoon vinegar
- Add the egg. Create a whirlpool effect with a slotted spoon in the pot of water by stirring it quickly. Carefully drop the egg into the center of the whirlpool. You will notice the egg white wrap around the yolk quickly as it continues to spin in the water.
- Cook egg. Allow the egg to cook in the simmering water for 2 - 4 minutes until the whites are just set and the middle of the egg isn’t too wiggly. I like to use a slotted spoon to gently touch the egg in the pot to test how firm the whites are.
- Remove the egg. Once the egg is poached to your liking, slip a slotted spoon underneath it and lift it up from the water. Allow any excess water to run off before transferring it to a plate and enjoy!
Comments
No Comments