Follow this simple step by step guide and video on how to make perfect poached eggs every time!
Since you all love my method for making perfect hard boiled eggs and perfect scrambled eggs, I think showing you how to make perfect poached eggs is long overdue!
Oh, how I love a runny egg – over toast, with Ramen noodles, on top of a burger. Happy sigh.
A fried egg (whether it be sunny-side up or over easy) and poached eggs are all ways to deliver that runny yolk, but each one is slightly different. Poached Eggs are the healthiest option, since you don’t need butter or oil to make them.
Poaching refers to cooking by submersion in a liquid held just under the simmer (185 degrees F.)
It can be traced back through the Middle French verb pochier, with the same meaning, to the noun poche, a bag or pocket. In a nutshell, it means “pouch” in French, and refers to the shape the egg takes on once it’s been poached. The idea being that the white of the egg is a container for the yolk.
How to Poach an Egg
- Use the freshest eggs possible – ideally eggs you bought the same day you’ll be poaching them. The fresher the egg, the tighter the white membrane surrounding the yolk will be, which is needed to achieve that perfect round egg shape. The membrane dissolves over time and can create feathering once you poach your eggs. Don’t fret if your eggs are a few days old, though. You can still make beautiful poached eggs, they just won’t be as round.
- Crack your eggs into a fine mesh sieve – this drains the thinner white membrane (which creates the feathering), allowing the firmer white to envelope the yolk.
- Transfer the eggs into individual custard cups – this allows you to get your egg close to the water and easily pour it in one smooth move, as opposed to dropping from high above and risk rupturing the yolk.
- Don’t use salt in the water – I’ve found that using salt creates more feathering.
- Do use vinegar in the water – a couple splashes of neutral vinegar in the water helps keep the white membrane tight and prevents spreading. Such a small amount of vinegar in the large amount of water you’ll be using, does not make your eggs taste vinegary.
The size of your pot and amount of water do matter:
- For one egg, you’ll want to create a whirlpool of water. Using a fairly large pot, you’ll bring 4 inches of water to boil, then remove from the heat, and swirl to create a whirlpool. The motion of the water helps wrap the whites around the yolk, creating the perfect spherical shaped egg.
- For a few eggs, though, it’s ideal to use a nonstick pan with a lid and a depth of 2 inches of water. The lid creates steam, ensuring the tops of the eggs, which sometimes float to the surface, will set. They won’t be as spherical, but the ability to cook several at once outweighs the appearance factor, in my humble opinion.
Cut away any cooked ragged edges with a dull knife or scissors – this is purely optional! A lot restaurants do it to create that perfect looking shape.
How long to poach an egg
To achieve a firm white and runny yolk, you’ll poach the eggs for 3 1/2 minutes. If you’re making poached eggs ahead of time and will be reheating them later, keep in mind that further heat will firm up the eggs a little more, so I would recommend reducing the cook time to 3 minutes.
Can Poached Eggs be made ahead of time?
Yep! Have an ice water bath ready and after the eggs are done cooking, gently transfer them to the bowl.
How long will poached eggs last?
If you’ve used an ice water bath, you can then store them in the refrigerator for up to 3 days in a sealed container. When you’re ready to eat them, simply add a little hot water to a small bowl along with the poached egg for about 25 seconds until it’s warmed.
How to make Poached Eggs
Okay, you’ve got this! Let’s recap:
For 1 egg
1. Crack the freshest egg possible into a fine mesh sieve and allow the thinner whites to drain out.
2. Transfer the egg to a small custard cup/ramekin.
3. Bring 4 inches of water to boil in a large pot; then remove from heat.
4. Add a few splashes of neutral vinegar.
5. Using the handle of a wooden spoon, stir the water to create a whirlpool.
6. Gently lower the ramekin with the egg into the middle of the whirlpool and pour in; set a timer for 3-3 1/2 minutes.
7. When the egg is done poaching, remove it with a slotted spoon.
8. You can gently dab with a paper towel to remove any excess water, if desired.
9. Eat immediately!
For 3-4 eggs
1. Crack the freshest eggs possible into a fine mesh sieve and allow the thinner whites to drain out.
2. Transfer the eggs to small custard cups/ramekins.
3. Bring 2 inches of water to boil in a large skillet coated with nonstick cooking spray; then remove from heat.
4. Add a few splashes of neutral vinegar.
5. Gently lower the ramekins with the eggs into the skillet, leaving a few inches of space between them.
6. Using a spoon, you can gently move the water around the egg whites to help form them.
7. Put the lid on and set a timer for 3-3 1/2 minutes.
8. When the eggs are done poaching, remove them with a slotted spoon.
9. You can gently dab with a paper towel to remove any excess water, if desired.
10. Eat immediately!
Poached Eggs Video Tutorial
Now that you know how to make poached eggs, you need to put them to good use on some Eggs Benedict! MY FAVORITE!!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Poached Eggs
Ingredients
- 1 large egg
- 2 splashes neutral vinegar
- water
Instructions
For 1 Egg
- Crack the freshest egg possible into a fine mesh sieve and allow the thinner whites to drain out.
- Transfer the egg to a small custard cup/ramekin.
- Bring 4 inches of water to boil in a large pot; then remove from heat.
- Add a few splashes of neutral vinegar.
- Using the handle of a wooden spoon, stir the water to create a whirlpool.
- Gently lower the ramekin with the egg into the middle of the whirlpool and pour in; set a timer for 3-3 1/2 minutes.
- When the egg is done poaching, remove it with a slotted spoon.
- You can gently dab with a paper towel to remove any excess water, if desired.
- Eat immediately!
For 3-4 Eggs
- Crack the freshest eggs possible into a fine mesh sieve and allow the thinner whites to drain out.
- Transfer the eggs to small custard cups/ramekins.
- Bring 2 inches of water to boil in a large skillet coated with nonstick cooking spray; then remove from heat.
- Add a few splashes of neutral vinegar.
- Gently lower the ramekins with the eggs into the skillet, leaving a few inches of space between them.
- Using a spoon, you can gently move the water around the egg whites to help form them.
- Put the lid on and set a timer for 3-3 1/2 minutes.
- When the eggs are done poaching, remove them with a slotted spoon.
- You can gently dab with a paper towel to remove any excess water, if desired.
- Eat immediately!
Video
Notes
- Poached eggs can be made ahead of time – have an ice water bath ready and after the eggs are done cooking, gently transfer them to the bowl.
- If you’ve used an ice water bath, you can then store poached eggs in the refrigerator for up to 4 days in a sealed container. When you’re ready to eat them, simply add a little hot water to a small bowl along with the poached egg for about 25 seconds until it’s warmed.
- For tips and step by step photos, please refer to the full article
Nutrition
Other Notes
Love how they came out! The tip of straining made it so much better! Thanks for the tip!
Perfect directions made the eggs look like they were in the picture.
You explained this so well! My husband can only tolerate poached eggs, no butter or oil, and I’ve never made them before. This was so good, cant wait to try!
Perfect execution. I’ve tried so many different methods and have never been able to poach an egg. I followed your instructions to the letter and was amazed at my results on the first try. However, I used two different brands of eggs. (Note: bought same date). Without mentioning brands, the pasture raised egg poached much nicer. Have you experimented with different brands?
Thank you. I never heard of using the sieve before. I put sea salt in the water. We had lovely pooched eggs.
Perfect! First time I ever attempted, or tasted, and they were great!
Came out total perfection. Thank you!
Apparently I’ve been making poached eggs wrong for years lol. I was told to add salt to the water before placing the eggs in to keep them from sticking to the pan – now I know why they always ended up looking like jellyfish! I gave this method a try tonight (wanted a light dinner) and it worked great! However, I may have had the heat a bit too high, after the 3 1/2 minutes they were like hard boiled eggs – not runny at all. Next time I’ll lower the heat and keep an eye on them. Thanks for the great tips!
Very nice job. Thanks
What vinegars are considered to be ‘neutral’?
Lighter colored vinegars, such as apple cider, champagne, or regular.
Try “Sous Vide” to poach eggs….