How to Make Poached Eggs Perfectly Every Time
For those who love a good runny, golden yolk, poached eggs are the way to go. When cooked correctly, the egg takes the form of a delicate bubble atop your plate or English muffin (thinking of you, eggs Benedict fans). It’ll have firm whites on the outside and a fluid center. Pierce it with your fork and the yolk will ooze out in a delightful and totally delicious way.
So why don’t we poach eggs more often? The technique is a little fiddly, and it can take a few trial runs to master. To make matters worse, recipes often overcomplicate the method for poaching eggs, making them seem intimidating and extra fussy to make. Or, some cooks think that they need special equipment like silicone egg cups or egg poaching pans to make poached eggs. The truth is, all you need is a gentle touch and plenty of practice (although these egg tools are worth the drawer space!).
Our expert Deputy Culinary Editor James Schend breaks down the steps on how to make poached eggs, so you can make them easily from home.
How to Make the Perfect Poached Egg, Step by Step
You’ll need:
Large eggs, however many you’d like
Saucepan or skillet with high sides
Small teacups, bowls, or ramekins
Water
Slotted or perforated spoon
Paper towels
Plate
Test Kitchen Tip: Fresh eggs are the best for poaching because they tend to hold their shape. But if there’s no chicken coop in the backyard, no sweat! Follow this simple trick to test the freshness of your eggs. Don’t be afraid to test eggs for freshness even if they’re past their sell-by date—learn more about if it’s safe to eat expired eggs.
Step 1: Get Your Water Ready
Place two to three inches of water in your saucepan or skillet. Turn the heat up; and bring the heat up to a boil. Add one to two teaspoons of white vinegar, as well as a teaspoon of kosher salt. Then, lower the heat to the point where bubbles gently spring up from the bottom of the pan. Remember that boiling water is too hot, and hot water is too cool—you want a very low simmer.
Keep checking to make sure the water doesn’t boil—once you get the eggs in the water, it’s best to keep the water as still as possible to keep your eggs intact.
Test Kitchen Tip: Use a wide, deep skillet, because our egg should have plenty of room while poaching. If you’re poaching multiple eggs at a time (experts only!), use a wide pot, such as a saute pan.
Step 2: Get Your Eggs Ready
Break cold eggs, one at a time, into small ramekins, teacups, measuring cups or small bowls. Have them ready near the stove. If you’re only poaching one egg at a time, you can also crack them as you go. It’s easy to do them all at once so you don’t have to keep washing your hands and dealing with eggshells over and over again.
Either way: Don’t crack the eggs directly into the water, because the less disturbed the egg is as you drop it into the water, the better. Make sure you’re avoiding these other mistakes you might be making with eggs.
Test Kitchen Tip: Using a teacup might be easier than using a ramekin. Why? Most teacups are flared out at the top of the cop, which makes it easy for the egg to slide out smoothly. Plus, the teacup’s handle is useful for tipping the egg into the simmering water.
Step 3: Poach
This is the moment of truth! Gently stir the just-bubbling water in a clockwise motion. Hold a ramekin or teacup over the water, as close as you comfortably can. Nice and easy, gently slip the egg into the water. Give it a few seconds to gather itself; the swirling water will help roll the egg, collecting the stray egg whites to itself.
If you’re relatively new to poaching, we suggest going one egg at a time. You’ll learn a lot from your first couple of eggs (which may look a little sloppy, but which will probably taste just fine). If you’re more comfortable poaching, slip all the eggs that can fit in the pan, making sure none are touching.
As with most things in life, perfection takes practice. So cut yourself some slack if an egg (or two) breaks in the water. Keep calm and poach on.
Cook, uncovered, three to five minutes or until whites are completely set and opaque, and the yolks begin to thicken but are not hard. Take care not to stir the water while they cook—you’ll only want to stir gently as you ease them into the water. When they’re cooked, lift the eggs out of the water with a slotted or perforated spoon. A slotted spoon works best for removing eggs from the water because they allow water to drain off, and also catch any pesky trailing bits of egg white.
Place the spoon with the poached egg on top to drain on paper towels instead of directly onto your benedict or avocado toast—because a damp, watery egg isn’t going to be very good! You can also use this time to remove any wispy tails with the edge of another spoon.
Enjoy immediately!
Tips for Poaching Eggs
What other tools can I use to make poached eggs?
Some cooks like to use a fine-mesh sieve to make their poached eggs, which is supposed to help with getting rid of those pesky, wispy egg whites before you pour them into the simmering water. If you want to try this method, put the mesh sieve over a plate or bowl, and crack your egg into it. Gently swirl the sieve to loosen those wispy whites, pour the egg into the simmering water, and follow our directions as follows after that.
How long do poached eggs last?
Poached eggs don’t keep very well, so only plan on making what you’ll eat in one sitting. Now that you know how to make poached eggs, it’ll be easy to whip them up whenever you like!
Once you get the hang of this method, give the poached eggs in a muffin tin method a try.
What can I eat poached eggs with?
Enjoy your eggs plain on toast, as part of an Benedict or with a side of seasonal veggies. If you prefer your eggs boiled, learn how to boil eggs the traditional way or make Instant Pot hard-boiled eggs. Then, master how to cook an egg every way, from scrambling to frying to over easy.
21 Dishes with an Egg on Top
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Toad in the Hole Bacon Sandwich
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
Poached Egg Buddha Bowls
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Vegetable, Steak and Eggs
Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Egg-Topped Avocado Toast
We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Mexican Rice with Poached Eggs
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Creamy, Cheesy Grits with Curried Poached Eggs
I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio
Crispy Rice Patties with Vegetables & Eggs
Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover sticky rice. —Megumi Garcia, Milwaukee, Wisconsin
Poached Eggs & Polenta
We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
Baked Cheddar Eggs & Potatoes
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
Southwest Hash with Adobo-Lime Crema
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Corn Cakes with Poached Eggs
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
Croque-Madame
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Baked Egg & Stuffing Cups
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
Brunch Hash & Egg Bake
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Campfire Cheese Hash Brown Packets
Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Italian Eggs Benedict with Pesto Hollandaise
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Summer Breakfast Skillet
Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Spinach-Egg Breakfast Pizzas
I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Yankee Red Flannel Hash
Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
Deluxe Ham & Egg Sandwiches
My hearty cheesy breakfast sandwich is packed with provolone on top and Laughing Cow on the bottom. In between, I add ham, spinach and eggs sunny side up. —Natalie Hess, Cedar Rapids, Iowa
Eggs in Purgatory
Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin
Chorizo & Grits Breakfast Bowls
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Shakshuka
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
The post How to Make Poached Eggs Perfectly Every Time appeared first on Taste of Home.
