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    Perfect Poached Eggs

    This post may contain affiliate links. Please read my affiliate disclosure.

    Jump to Recipe·Print Recipe
    Pinterest graphic for Perfect Poached Eggs.

    Learn how to make perfect poached eggs! Tender firm whites wrapped around a soft, runny yolk that is just waiting to be released. Feeling intimidated to try? Don’t be! With the tips in this recipe, you’ll be poaching eggs like a pro in no time!

    A single poached egg that has been cut into to release the oozy yolk on a white plate with fork.

    What Are Poached Eggs

    A poached egg is an egg that is cooked without its shell in barely simmering water. It has firm whites on the outside and a runny, oozy yolk on the inside.

    Poached eggs truly are something special! The best part is cutting into them and watching that beautiful golden yolk ooze out! It’s a thing of beauty and provides an instant sauce to whatever you eat them with.

    For years, I found them super intimidating after one horribly failed attempt and would only order them in restaurants. I leaned towards soft boiled eggs for my oozy yolk fix at home. However, with a little practice and following the tips laid out below, I now find them easy to make and enjoy them frequently at home. Woohoo!

    Let’s get cracking and make some perfectly poached eggs (without vinegar)!

    Closeup of a poached egg that has been cut into to release the golden, runny yolk.

    How To Make Poached Eggs

    All you need is an egg (of course!) and a few pieces of equipment: a saucepan, a small fine mesh strainer, some ramekins and a slotted spoon. In a few easy steps, you will be enjoying a perfectly poached egg!

    1. Simmer water: Fill a medium saucepan with about 3 inches (8 cm) of water (about 2/3 full). Bring the water to a boil and then reduce heat until barely simmering (between 180-190F or 82-88C on an instant read thermometer).
    2. Strain the egg: Crack the egg into a small fine mesh sieve set over a bowl. Carefully swirl the egg in the sieve, letting any loose watery egg whites strain through (this reduces the wispy pieces when cooking).
    3. Transfer to ramekin: Transfer the strained egg into a ramekin. If making more than one egg, continue the process using a separate ramekin for each egg. If you are only poaching one egg, you can also choose to skip this step and simply tip the egg into the water from the strainer.
    4. Poach the egg: Gently slip the egg into the water by positioning the edge of the ramekin into the water. Slowly and gently stir the water along the pot’s edge in a clockwise motion for 10 seconds with a wooden spoon (this helps to shape the egg more perfectly as it starts to set). Cook for 3-4 minutes. You can poach up to 4 eggs at a time (gently slip them one after another into the water, leaving some space between each one).
    5. Remove poached egg: Scoop out the egg with a slotted spoon and transfer to a plate lined with paper towel to remove any excess water before serving.
    6. Serve and enjoy: Serve immediately while still warm. Sprinkle over some salt and pepper and dig in!
    Numbered photo collage showing step-by-step how to make poached eggs.
    A poached egg with a fork on a white plate.

    Helpful Tips For Success

    Here are a few tips to help you achieve perfectly poached eggs!

    Barely Simmering Water!

    Make sure that your water is barely simmering before adding the egg! Wondering what that looks like? You want to see small bubbles coming up off the bottom of the pot but no bubbles breaking the surface of the water (between 180-190F or 82-88C on an instant read thermometer). This is super important for poaching eggs!

    Rapid boiling will break up the egg and create a mess. But you also still need the water to be hot enough to set the eggs quickly which is why the water is brought to a boil first before lowering the heat to ensure it is heated through. The small bubbles at the bottom of the pot also help to prevent the egg from sticking to the bottom.

    Use A Fine Mesh Sieve

    Straining the egg first gives you a more tightly shaped poached egg and reduces the wispy pieces that create a mess in the pot. The egg will have a firmer white and a more watery white. This watery white causes the white wispy bits when cooking. When you use a fine mesh sieve, the watery part will pass through and get strained out. Note: super fresh eggs will have less watery whites.

    Use Fresh Cold Eggs

    Fresher eggs will hold their shape better since the bonds weaken with age. The same goes for cold eggs! Fridge cold eggs have a tighter structure than room temperature eggs so they will form a neater shape. Therefore, for a perfectly shaped poached egg, it helps to use fresh eggs that are cold from the fridge.

    Gently Stir Water

    For a more perfectly shaped poached egg, slowly and gently stir the water along the pot’s edge for 10 seconds with a wooden spoon after adding the egg. This gentle motion in the water helps the egg form a beautiful compact shape as it begins to set.

    Give Them A Trim

    If you want your poached egg to look really perfect, you can cut off any ragged looking bits of whites with some kitchen scissors. Totally unnecessary though unless you want to get super fancy!

    A poached egg on a white plate with a fork that has cut in to release some of the oozy yolk.

    Make Ahead + Reheating Tips

    Can you poach eggs ahead of time? You sure can! This can be super helpful if you need to make a lot of them or just want to make some for meal prep.

    • To Make Ahead: Transfer the cooked poached eggs immediately to an ice water bath to stop the cooking process. Tip: I recommend undercooking them just slightly so the yolks remain runny when reheated.
    • To Store: Transfer to a storage container filled with cold water and store in the fridge for 2-3 days.
    • To Reheat: For a single poached egg, place some boiling water in a small bowl or cup and add the poached egg for about 30 seconds or until warmed through. To reheat a larger quantity, bring a pot of water to a bare simmer and lower each poached egg into the pot. Turn off the heat and leave them for 30-60 seconds or until warmed through. Remove with a slotted spoon, dab dry with paper towel and serve.
    A seasoned poached egg next to a fork with the golden, oozy yolk running out.

    A Few Questions Answered

    How long to poach an egg?

    Poach for 3-4 minutes for firm whites and a runny yolk. You can test for doneness by lifting out the egg with a slotted spoon and gently pressing your finger on the yolk. Return to water if you prefer a firmer yolk.

    Do you need to add vinegar when poaching eggs?

    Nope! Adding vinegar is a trick to set up the egg whites more quickly but if you follow the tips above, it is unnecessary. Feel free to add a bit if you like but I never do since I feel like it changes the texture of the egg whites and makes them more rubbery.

    How deep should water be for poached eggs?

    There will be lots of differing opinions on this but I like the water to be about 3 inches (8 cm) deep. If it is too shallow, the eggs will have a flatter shape.

    Should I swirl the water?

    Some people like to create a vortex to help the whites wrap around the yolk. This isn’t necessary and has a few downsides: you can only poach a single egg using this method and the aggressive vortex tends to create more ragged bits on the eggs surface. However, gently swirling the water along the pot’s edge for 10 seconds after the egg has been added can be very helpful to shape the egg as it begins to set.

    Are poached eggs healthy?

    Not only are poached eggs incredibly delicious but poaching is also one of the healthiest ways to cook eggs since shorter and lower heat cooking methods help retain most of the nutrients in the eggs. Eggs are one of the most nutritious foods, providing virtually all the vitamins and minerals you need (a true “superfood”). You can read this article if you want to learn more about the health benefits of eggs. Just remember that not all eggs are equal – try to buy the best you can (pastured eggs tend to be richer in nutrients).

    Ways To Serve Poached Eggs

    • Serve With Toast: This is one of the simplest pairings but super delicious and satisfying. Or get fancy by popping a poached egg on top of avocado toast.
    • Make Eggs Benedict: A classic option and one of my favorites. This delicious Hollandaise Sauce brings it all together. For a bit of a twist, try this Rosti Eggs Benedict recipe.
    • Top a salad: They are amazing on top of hearty salads like this Roasted Asparagus with Egg and Parmesan Salad
    • Breakfast Sandwich or Hash: Poached eggs are a welcome addition to an epic breakfast sandwich or breakfast hash.
    • Top A Rice Bowl: There is nothing better than watching that oozy golden yolk flow out and act as a sauce!
    A single poached egg with some yolk oozing out on a white plate with a fork.

    More Egg Tutorials

    Looking to master some other egg cooking methods? Then check these out…

    • Soft Boiled Eggs
    • Hard Boiled Eggs (both stovetop and Instant Pot methods)
    • Different Ways To Cook Eggs – 5 Basics!

    Let me know in the comments below if you give this poached eggs recipe a try!

    Print
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    A poached egg that has been broken into with a fork to reveal the runny yolk.

    How To Make Perfect Poached Eggs

    ★★★★★ 5 from 14 reviews
    • Author: Vanessa | Maple + Mango
    • Prep Time: 3 min
    • Cook Time: 3 min
    • Total Time: 6 min
    • Yield: 1 egg 1x
    • Category: Breakfast
    • Method: Poach
    • Cuisine: American
    Print Recipe
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    Description

    Learn how to make perfect poached eggs with the tips in this recipe!


    Ingredients

    Scale
    • 1 large egg
    • For serving: Himalayan or sea salt and freshly ground pepper

    Instructions

    1. Gently simmer water: Fill a medium saucepan with about 3 inches (8 cm) of water.  Bring the water to a boil and then reduce heat until barely simmering (between 180-190F or 82-88C on an instant read thermometer).
    2. Strain the egg: Crack the egg into a small fine mesh sieve set over a small bowl.  Carefully swirl the egg around the sieve, letting any loose watery egg whites strain through (this reduces the wispy pieces when cooking).  Transfer the strained egg into a ramekin.
    3. Poach the egg: Tilt the edge of the ramekin into the water and gently slide the egg out. Slowly and gently stir the water along the pot’s edge in a clockwise motion for 10 seconds with a wooden spoon (this helps to shape the egg more perfectly while it begins to set).  Cook for 3-4 minutes.  You can test for doneness by lifting out the egg with a slotted spoon and gently pressing your finger on the yolk.  Return to water if you prefer a firmer yolk.
    4. Remove poached egg: Scoop out the egg with a slotted spoon and transfer to a plate lined with paper towel to remove any excess water before serving.
    5. Serve and enjoy: Serve immediately while still warm.  Season with a bit of salt and pepper and dig in!

    Notes

    • Tips For Success:
      • Make sure that your water is barely simmering before adding the egg!  You want to see small bubbles coming up off the bottom of the pot but no bubbles breaking the surface of the water (between 180-190F or 82-88C on an instant read thermometer).
      • Use a fine mesh sieve!  Straining the egg first removes the watery whites to create a more tightly shaped poached egg and reduces the wispy pieces that create a mess in the pot.
      • Use fresh cold eggs! Fresh eggs that are fridge cold hold their shape better
    • Poach up to 4 eggs at a time: Make sure to place each egg into separate ramekins and gently slip them one after another into the water, leaving some space between each one.
    • To Make Ahead: Transfer the cooked poached eggs immediately to an ice water bath to stop the cooking process.
    • To Store: Transfer to a storage container filled with cold water and store in the fridge for 2-3 days.
    • To Reheat: For a single poached egg, place some boiling water in a small bowl or cup and add the poached egg for about 30 seconds or until warmed through.  To reheat a larger quantity, bring a pot of water to a bare simmer and lower each poached egg into the pot.  Turn off the heat and leave them for 30-60 seconds or until warmed through.  Remove with a slotted spoon, dab dry with paper towel and serve.

    Keywords: poached eggs, poached egg, perfect poached eggs, how to make poached eggs

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    Collage graphic showing three pictures of poached eggs and text overlay "How To Make Poached Eggs".
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    Reader Interactions

    Comments

    1. Terri

      May 23, 2022 at 8:03 pm

      Great post! I too, gave up trying to poach eggs without my Mom’s poacher. I usually just do them in the microwave. But now I feel I could actually pull it off! Thanks 🙂

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 25, 2022 at 9:10 am

        I’m glad to hear that you enjoyed the post!

        Reply
    2. nancy

      May 19, 2022 at 10:12 am

      ahhhh so amazing looking at that egg and the runny yolk! Now i will have perfect eggs for breakfast! thanks!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 23, 2022 at 2:19 pm

        The runny yolk definitely is a thing of beauty! Enjoy your poached eggs!

        Reply
    3. Asha

      May 19, 2022 at 8:06 am

      I love to put a couple of these bad boys on my avocado toast in the morning. Thanks for all of the helpful tips!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 23, 2022 at 2:18 pm

        Such a delicious way to top avo toast!

        Reply
    4. Colleen

      May 18, 2022 at 12:10 pm

      I never would have thought to make poached eggs ahead of time! It’s a great idea, especially for feeding a crowd. Thanks for sharing!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 23, 2022 at 2:17 pm

        Poaching them ahead definitely takes the stress away when entertaining!

        Reply
    5. Bernice

      May 18, 2022 at 9:27 am

      OMG! Your story sounds so familiar…I’m always way too intimidated to even try to make poached eggs. Your post resonated with me and now I have the courage to try. Thanks for all these great egg poaching tips!

      Reply
      • Vanessa | Maple + Mango

        May 23, 2022 at 2:16 pm

        I’m glad you enjoyed the tips and hope that you give it a try!

        Reply
    6. Suja md

      May 14, 2022 at 8:22 am

      Better than store-bought and so much more wholesome! Loving these!

      ★★★★★

      Reply
    7. Amanda

      May 14, 2022 at 6:27 am

      After reading this I feel confident enough to tackle the poached egg! I’ve only been successful a handful of times before. Thanks so much for the tips!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 17, 2022 at 8:47 am

        Hope these tips result in beautiful poached eggs for you every time!

        Reply
    8. Farah Maizar

      May 14, 2022 at 1:35 am

      Your photos!! Truly the best poached eggs, I can’t wait to try out your easy method and have the perfect avocado toast. Thanks for this!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 17, 2022 at 8:48 am

        Thank you for the kind words!

        Reply
    9. Ieva

      May 13, 2022 at 11:30 pm

      I poach eggs regularly, but never tried putting the egg in a sieve first! I have to say, it was the prettiest poached egg I’ve ever made! I learnt a lot from you – thanks!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        May 17, 2022 at 8:51 am

        Isn’t it amazing the difference it makes! Glad you found all the tips helpful!

        Reply
    10. Krista Jewett

      March 31, 2020 at 2:15 pm

      I always use vinegar, as I thought you had to and I always crack the egg into the water, but we will try this method and see how it goes!

      Reply
      • Vanessa | Maple + Mango

        March 31, 2020 at 2:30 pm

        Let me know how it goes! I used to always think vinegar was needed as well but never really liked the texture it gave the whites. This method keeps the egg together for me and doesn’t require anything to be added to the cooking water.

        Reply
      • Phyllis

        July 27, 2021 at 9:40 am

        I’m from south. Used chicken broth and cajun seasoning in water. Followed recipe after that these are delicious. Thank you

        Reply
        • Vanessa | Maple + Mango

          July 27, 2021 at 12:42 pm

          That sounds great! Thanks for sharing!

          Reply
    11. Sabrina

      February 10, 2020 at 8:03 am

      Great tips, I love that they can be made ahead! I love poached eggs on toast and in a quick bowl of ramen, yummy!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 10, 2020 at 9:48 am

        On toast and in ramen are two delicious ways to enjoy them!

        Reply
        • Rod

          July 06, 2021 at 3:28 pm

          Try Munster cheese melted on toast top with poached egg

          Reply
          • Vanessa | Maple + Mango

            July 09, 2021 at 8:48 am

            That sounds delicious!

    12. Trish

      February 09, 2020 at 3:52 pm

      Toast! I love poached eggs on toast and only have them at restaurants. I never get it right at home. Thank you for the step by step

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 10, 2020 at 9:49 am

        On toast is a true classic! Hope the step by step helps you to perfect them at home!

        Reply
    13. Katherine | Love In My Oven

      February 05, 2020 at 1:36 pm

      Do you know that I’ve never actually made poached eggs!? I know. Embarrassing as a food blogger to admit that out loud. I’m inspired by your post to try it now!!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 05, 2020 at 5:10 pm

        Let me know how it goes! I used to be so intimidated after a failed attempt many many years ago. Glad to have found this method so that I can enjoy them at home!

        Reply
    14. Elaine

      February 05, 2020 at 12:04 pm

      Great tips, Vanessa! Using a fine-mesh sieve solves my problems!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 05, 2020 at 5:10 pm

        Glad you found the tips helpful!

        Reply
    15. Nicoletta

      February 04, 2020 at 11:37 pm

      I have been intimidated by poached eggs, that’s why they are my husband’s domain 🙂 . But now I might have conquered my fear and will start making them. Thank you for the tips!!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 05, 2020 at 8:45 am

        Glad the tips were helpful!

        Reply
    16. Lisa

      February 04, 2020 at 7:06 pm

      Poaching eggs properly has been a skill that has been eluding me. Thanks for sharing…I’m going to give it another go!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        February 05, 2020 at 8:47 am

        I was always intimidated by them and had many failed attempts before taking this approach. I hope that it also gives you success!

        Reply

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