Poached Egg Recipe

A plate with three poached eggs by toasted bread, one egg slightly cut with the yolk oozing out.

Learning How to Poach An Egg is easier than you think! All you need are a few minutes and 2 simple ingredients for perfect poached eggs that you can enjoy in eggs benedict or on avocado toast.

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings serving

Calories 74kcal

Author John Kanell

Equipment

Large saucepan, pot or skillet
Small bowl or ramekin
Slotted spoon

Ingredients

1 large egg cold (or as many as you like!)
1 tablespoon distilled white vinegar

Instructions

Fill a wide, large saucepan with water 2 inches deep. Place over medium-high heat and bring it to a boil, then reduce the heat so it is barely simmering. (You should see bubbles on the bottom of the pan, but the water shouldn’t be boiling or bubbling up to the top. It will be about 180-190°F.)
When you’re ready to cook, prep the egg by cracking it into a small bowl or ramekin. Stir the white vinegar into the hot water.
Using a spoon, stir the water in a circular motion to create a vortex or tornado-like movement in the pan. Carefully pour the egg into the center of the swirling water, and cook, undisturbed for about 3 minutes. When the egg is properly poached, the egg whites should be opaque and firm, but it should give when gently pressed with the back of a spoon. This ensures the egg yolk is still runny in the center.
Use a slotted spoon to carefully remove the egg, letting excess water drip back into the pan. Place on a paper towel-lined plate to absorb the extra water. Continue poaching eggs, adding more water if needed to keep the depth around 2 inches. Serve hot as desired or simply sprinkled with salt and pepper.

Video

Notes

Watch the temperature of the water as you are cooking. It needs to be just below a full simmer. If the water is too hot and starts bubbling or boiling, the bubbles can break the egg, causing it to split open. Adjust your stove as necessary to maintain barely simmering water.

Nutrition

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