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How to Make Poached Eggs: A simple guide to making perfect poached eggs every, single time! Just three ingredients needed!
Easy Poached Egg Recipe
Poached eggs are one of those things that sound more complicated than they actually are. For many, it’s the kind of thing you only get when you go out for breakfast or brunch…and the restaurant actually offers poached eggs as an option.
With this poached egg recipe, you can learn how to poach an egg with very little effort so you can enjoy poached eggs at home any time you like! They are surprisingly simple to make, take just a few minutes, and all you need are eggs, water, and a little bit of vinegar.
The result? Perfect poached eggs with a delectable oozy yolk surrounded by fluffy whites. It doesn’t get better than that!
What is a Poached Egg?
Poached eggs are eggs that are cooked by cracking the egg into a pot of simmering water. The water is at just the right temperature so that the egg white solidifies around the yolk while the yolk remains oozy and runny.
What You’ll Need
- Eggs: The fresher the eggs are, the better!
- White Vinegar: Vinegar helps achieve that perfect firm egg white.
- Water: You need simmering water to cook the egg.
How to Make Poached Eggs
This poached egg recipe is really so simple and takes just a few minutes!
- Combine water and vinegar: In a pot, bring water to a simmer, then add in 1 tablespoon of vinegar.
- Add the egg and cook: Crack an egg into a small dish, then use a spoon to stir the water until you create a whirlpool effect. Slide the egg gently into the center of the whirlpool and cook for 3-6 minutes or to your liking.
- Remove and serve: Use a slotted spoon to remove the egg from the water, place it on a plate, then repeat with additional eggs as needed.
How Long to Poach an Egg
You can cook your egg for anywhere from 3-6 minutes. Cooking closer to 3 minutes will result in a runnier yolk and cooking closer to 6 minutes will result in a firmer one.
Just cook to your preference!
Do You Need Vinegar to Poach an Egg?
In theory, no, but I recommend it! The acidity in vinegar helps the egg whites firm up faster so there’s less of a chance of them becoming wispy when they hit the water.
If you don’t have vinegar, you could also try a little bit of lemon juice for the same affect.
Tips and Notes
- Use fresh eggs. Fresh eggs have firmer whites, so they hold their shape better.
- Bring the water to a simmer. If it isn’t at the right temperature, the egg won’t set properly.
- Swirl the water. Make sure you swirl that water like a tornado before dropping in your egg.
- Cook one at a time. I know. This can feel a little bit tedious if you’re cooking for a few people, but it does yield the best results.
What to Serve with Poached Eggs
My favorite way to serve poached eggs is with Eggs Benedict or an Eggs Benedict Breakfast Bar, which is a hearty breakfast sandwich layered with veggies, bacon, onions, and hollandaise sauce.
You can also serve your poached eggs on their own with a sprinkle of salt and pepper, with a side of bacon and toast, over a grilled salmon bowl, on savory sweet potato toast, you name it!
How to Store Poached Eggs
Poached eggs are best served right away, but if you do have any leftovers they can be stored in an airtight container in the fridge for up to 2 days.
To reheat, bring a pot of water to a boil, remove it from the heat, then gently place the eggs into the water. Let them reheat for up to a minute, then serve!
Watch The Video:
How to Make Poached Eggs
Ingredients
- 3 large eggs, or more as desired (fresh!)
- 1 tablespoon white vinegar
Instructions
- Bring 2 cups of water to a simmer in a medium-sized pot.
- Add in 1 tablespoon white vinegar.
- Crack egg into a small ramekin.
- Using a spoon, stir the water in a circular motion until you reach a whirlpool or tornado effect.
- Slide the egg into the center of the whirlpool. Use a spatula to help set if needed. Gently cook the egg for 3-6 minutes depending on how runny you like it.
- Use a slotted spoon to remove the egg from the water and plate it on a plate. Repeat with additional eggs.
Always struggle with poaching eggs
Thanks