Perfect Poached Eggs

Why You’ll Love This Recipe

Perfect Poached Eggs are a classic and elegant addition to breakfast or brunch. With tender whites and rich, runny yolks, they elevate dishes like toast, salads, and grain bowls. Whether you’re hosting guests or just treating yourself, learning to poach eggs properly is a simple skill that pays off deliciously.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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directions

Fill a saucepan with about 3 inches of water and bring it to a gentle simmer—not a boil.

Add a teaspoon of white vinegar to the water to help the egg whites coagulate.

Crack one egg into a small ramekin or bowl.

Create a gentle whirlpool in the water by stirring with a spoon.

Carefully slide the egg into the center of the whirlpool.

Let the egg cook undisturbed for 3-4 minutes, until the whites are set but the yolk is still soft.

Use a slotted spoon to lift the egg out and drain it briefly on a paper towel.

Repeat with additional eggs as needed.

Servings and timing

This recipe makes 1 poached egg per serving.Preparation time: 2 minutesCooking time: 3-4 minutesTotal time: 5-6 minutes

Variations

Top with cracked black pepper or fresh herbs for extra flavor.

Serve over avocado toast or with smoked salmon for a gourmet twist.

Try poaching in broth or tomato juice for added taste.

Use on eggs Benedict with hollandaise sauce.

storage/reheating

Poached eggs are best served fresh, but can be stored in cold water in the fridge for up to 24 hours. Reheat gently in hot (not boiling) water for 30–60 seconds before serving.

FAQs

Why use vinegar?

Vinegar helps the egg whites set quickly and stay together while poaching.

Can I poach more than one egg at a time?

Yes, but be careful not to crowd the pan. Poach two at a time in a larger pot if needed.

Do I need to swirl the water?

Swirling helps the whites wrap around the yolk, but it’s optional—especially for very fresh eggs.

How do I know when the egg is done?

The whites should be firm and the yolk should jiggle slightly when lifted with a slotted spoon.

Can I use apple cider vinegar instead of white?

Yes, but white vinegar is preferred as it won’t affect the flavor.

Why are my eggs stringy?

This often happens with older eggs. Fresher eggs hold together better when poached.

What kind of pan works best?

A shallow, wide saucepan is ideal for better control and easy access.

How do I keep the yolk from breaking?

Crack the egg gently into a ramekin first to avoid breaking the yolk when sliding it into the water.

Can I season poached eggs?

Yes, add salt, pepper, or seasoning after poaching—never before, as it can interfere with the poaching process.

Are poached eggs healthy?

Yes, they’re low in fat and retain all the nutrients without added oil or butter.

Conclusion

Perfect Poached Eggs are a kitchen essential, adding elegance and nutrition to any meal with minimal effort. Once you master the simple technique, you’ll have a go-to option for breakfast, brunch, or light dinners. With a creamy yolk and delicate white, they’re a small luxury you can enjoy anytime.

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