Poached Eggs: How to Poach an Egg Perfectly
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time!
Poached eggs are one of those items I find folks order frequently in restaurants, but they don’t make very often at home. Why? I think most would say that it’s difficult to get that perfect, spherical shape without lots of crazy white wispies.
But poaching is one of the best cooking methods for creating healthy eggs. So today I’ll share with you a few tips to make the perfect poached egg. I’ve tested every method under the sun (vinegar, salt, swirling vortex, etc) and I’ll share with you the tried-and-true method that works.
Watch My Poached Eggs Video to See These Tips in Action
Once you get the hang of it, poached eggs are easy. But if you’re a beginner, make sure to watch my tutorial video. I walk you through the process step-by-step!
Tips That Do (and Don’t) Work
Salt: I found that adding salt to the water actually created more white wispies. Salt increases the density of the water which makes more of the egg white float and splay out. In other words, a not-so-pretty poached egg.
- Verdict: Don’t do it.
Vinegar: I was initially dead set against adding vinegar to my water as I didn’t want my eggs to taste like vinegar. As it turns out, you have to add quite a bit of vinegar to have any vinegar taste transfer to the egg. I found that adding one tablespoon of a light colored vinegar didn’t flavor the egg but it did help to keep the egg white together.
- Verdict: Optional, but I do it.
Swirling a Vortex: We’ve all heard that the best method for poached eggs is to drop them in a swirling vortex of water, right? Well, this is true. This does help to create a more spherical shape as the egg white wraps around itself. But here’s the reality. If you’re only cooking one poached egg – go for it. If you’re cooking more than one poached egg – don’t fret about the vortex. Your egg(s) may not be quite as spherical, but you can cook several simultaneously and they’ll still taste darn good.
- Verdict: Yes, for one egg. No, for more than one egg.
Fine Mesh Sieve: This is the one tip that consistently produced the BEST poached egg. When you crack an egg you’ll notice that there’s a firmer white and a more liquidy white. Well, that liquidy white is what creates all those white wispies. So add the egg to a fine mesh sieve/strainer and the thinner, more liquid white is removed, leaving only the firmer white which will envelop the yolk.
- Verdict: Do it.
Deep Pot of Water: After trying both a regular pot of water (4-inches deep) and a sauté pan filled with water (2-inched deep), I will say that the deeper pot produced a more classical spherical or teardrop shape. The is because as the egg falls in the water, the yolk sinks first and the white trails behind. You can still make poached eggs in a more shallow pot, but the shape will be flatter – similar to a fried egg.
- Verdict: Use a pot with at least 4-inches of water
Ramekin: Most say to crack the egg first into a ramekin, then pour the egg into the water. And I’d have to agree. Using a ramekin ensures that your egg is 1) properly cracked with an unbroken yolk, 2) there’s no shell in the egg, and 3) you can more easily pour the egg in one swift move. Now, combine this method with the fine mesh sieve and you’ve got a winning combo.
- Verdict: Do it.
Fresh Eggs Are Best
Now that you have 6 tips for making the best poached eggs, there’s one tip that can’t be overlooked. And that’s using the freshest eggs possible. This truly is the #1 most important factor in determining the success of your poached eggs. Fresh eggs have firmer whites, less liquidy whites and just hold their spherical shape better.
Ideally, this would mean purchasing fresh eggs on the morning you’re poaching eggs. But let’s be honest, most of us aren’t running to the market just to make breakfast. Therefore, if you use the tips above you’ve still got the best shot at making a perfectly poached egg.
And if you’ve got older eggs in the fridge, like the one below, don’t forget that those are perfect for making soft boiled and hard boiled eggs.
How Long Do You Poach Eggs?
For a firm white and runny yolk you’ll want to poach the eggs for 3-4 minutes. I prefer a 3 minute poached egg. And if you plan to poach a batch of eggs ahead of time and reheat later, just keep in mind that reheating may firm up the eggs a little more as well.
Can You Poach Eggs Ahead of Time?
Absolutely! After the eggs have finished poaching, just place them in an ice water bath and store them in the fridge for up to 2 days.
When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
How to Make Poached Eggs (Perfectly)
Alright, are you feeling confident in your egg poaching skills? To summarize all the information above, this is how to poach an egg:
- Bring a large pot of water to a boil, then reduce to low (or turn off the heat).
- Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites.
- Transfer the egg to a small ramekin or bowl.
- Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
- Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.
My Best Poached Egg Recipes
- Asparagus with Poached Egg and Prosciutto
- Sweet Potato Toast with Avocado, Cucumber, Smoked Salmon and Poached Egg
- Sweet Potato Toast with Avocado, Spinach, Prosciutto and Poached Egg
- Poached Egg with Truffle Salt Grilled Zucchini
Poached Eggs Recipe
Recipe Video
Ingredients
- 1 large egg
- 1-2 tbsp vinegar, optional
Instructions
- Bring a large pot of water to a boil, then reduce the heat to low.
- While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
- Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
Lisa's Tips
- This is the fine mesh strainer I used in the video. It's the perfect size as it's small and doesn't take up much space.
- These are the glass nesting bowls that I use all the time in my kitchen and in my videos.
- As mentioned above, you can store poached eggs for 4-5 days in the fridge. Just make sure they're in fresh, cold water in a sealed storage container.
The best recipe and explained so so well.
I tried it this afternoon and it worked perfectly.
thanks
Amazing! Thank you! My poached eggs came out perfect! 😊
So helpful! Great tutorial. Thank you!
Yum! Will make it in the morning! Thanks!
Very helpful tried it will watching an it worked yea!!
I love poached eggs an have lost 83 lbs an love the asparagus idea also since I am eating mostly veggies only and 10 carb are less a day
Thanks
Shawn
Happy to hear this recipe worked out perfectly Shawn!
You don’t mention whether or not you turn the heat off when you add the eggs. It looks like the water is no longer boiling but would be helpful if that instruction were mentioned in the recipe.
Hi Stacia – the stove is set to low (please see step #1 in the instructions). Hope that helps!
Thank you! You have been such a wonderful help!
I’m glad you found the recipe helpful!
100 stars! Followed instructions to the letter and made perfect poached eggs for eggs benedict!
Thank you for the tips! I don’t even care for poached eggs but have been trying to master them for my boyfriend who loves Eggs Benedict. First time they’ve ever not had whispies! Straining was the missing piece of the puzzle!
This recipe made my day. Here is winter and it keep me warm. I cracked 5 eggs and followed the instructions, and it was super delicious and perfect. Thank you
Something so simple, yet I’ve never done it well…until now!
Thank you for the perfect instructions- 3.5 minutes gives me the most delicious poached egg.
Thank you, thank you, thank you. Poached eggs have always intimidated me. After watching your video, I took the plunge. It worked beautifully! Placed it over a slice of avocado toast and was pleasantly surprised that “I” actually made it!
That’s great your poached eggs turned out perfectly Elsa!
I made fresh eggs this morning for the very first time . I used the vortex method and it worked for me but I used salt . I won’t do that again . Thank you for sharing your video , I’ll be trying it in the morning . My wife has to change her diet to a more bland type food this is a challenge for me . I will be following your blog to learn more , so I can prepare healthier meals for her . I have to keep the gal around as long as I can . She has grown on me in the last 30 years …
Right on. sister! Finally, finally, finally, I did it. Or should I say WE did it because without you and your recipe and guidance I still would still be sitting here with our eggs like frothy little yucky and weird shaped things. I have been trying to make properly and tasty poached eggs since I was 7 years old,
so >50 years. I followed everything you recommended and, because I made ~ 12, I was able to narrow the time down to 2:20 for our perfect poached eggs noting the specific pan, the water depth (~5”), the oven temperature setting (~5”. This setting on my oven created a gentle swirling vortex without traumatizing the eggs.).
It was too cool man to serve our homemade biscuit “McMuffin’s” for our breakfast for dinner.
Thank you for sharing your knowledge and insight.
With Much Gratitude, Dr Carla, Stamford, CT
Thrilled to hear this method worked out perfectly for you Carla! I’m sure the McMuffin’s were delicious :)
My first try ever! And it came out quite well, I think. My wife and daughter approve. That’s what matters 😃
A question: the swirling of water slowed down and I tried to re-swirl the water. It became cloudy. Should I have left it alone?
This is the first time I tried making a poached egg… followed instructions exactly, and it came out literally perfect ☺️ Thank you for the effort you put into this!
Glad your poached egg turned out perfectly for the first time Kim!
Good tips, my eggs came out perfect. If you want every little bit of white cooked (like me), best to go to 4:15-4:30 for cook time
This is the best method I’ve found that makes perfect poached eggs!
I was going to put an easy-over fried egg on my Swedish hash, but this method looks like a winner, so I’m going to try it. I appreciate the tip about straining off any loose egg white before poaching, since It’s impossible to know how old grocery store eggs are. Makes sense and I hadn’t seen that tip before.
Thanks for the good tips and the video.
Many years ago, I worked in a restaurant, but I could never produce a decent poached egg. None of the training experts were able to tell us how to produce a decent poached egg. Thanks for experimenting and posting and easy to follow how-to. I live in the Andes, so I may have to do a little tweaking, but again, thanks. And I will be back for more tips.
Absolutely clearly resourced methodology! Thank you Lisa, more power to you.
Excellent with tips and even if your eggs aren’t fresh. what to do. Any kind of vinegar, number of eggs…it’s all good. Thank you so much. Next recipe down the road is Eggs Benedict! Fir New Years!
Good things I’ve got a healthy Eggs Benedict recipe up on the site :)
came out perfect! thank you!
THANK YOU THANK YOU THANK YOU! Best eggs Bennie I’ve ever done
Made 3 eggs and followed her instructions to a tee, and it was perfect. Thank you
Here’s how I make perfect poached eggs and no wispies.
1. Carefully break three eggs into a plastic Chinese type collander (flat bottom). 2. let wispies drain for couple minutes 3. Bring 3+inches water to simmering in a pan that can hold the collander. 4. Put collander with eggs in pan for desired time 5. Use slotted spoon to remove and place on buttered toast. YUM! Now, I’ve made myself hungry so I’m off to poach some eggs…
Thank you for all your tips! The BEST one is using the sieve to separate the watery white from the thicker white. I am now making perfectly cooked poached eggs with hardly any ‘whisps’ of white. I just served restaurant-equivalent Eggs Florentine, thanks to you! Delicious!
Can confirm! I’ve made poached eggs in the past and this time I used four tricks from the video (water height, fine mesh strainer, vinegar, and vortex) and it ended up perfectly and much better than previous attempts. Thank you!!
Thank you so much! I watched your video and it was absolutely excellent!! What a fantastic tutorial that explained the step-by-step procedure for the perfect poached egg. Thanks so much for sharing!!!
Worked AMAZINGLY. Egg was perfectly cooked, and it was my first attempt at a poached egg! Thank you! I ate it by itself because this was kind of an experiment- the egg yolk was perfectly runny and I loved it.
Made this this morning for breakfast for eggs Benedict for one. Poached eggs turned out perfectly. I like my eggs a little more set and left in for another minute but perfect.
Happy to hear your poached eggs turned out perfectly Kathy!
Freaking perfect. Totally perfect. First try ever!! My ex was a chef and sucked so BAD at making these.. the temptation to send him a picture is real.. lol
I can tell this from my experience in making egg recipes one of the best methods of making healthy eggs is poaching. We LOVE this recipe! Love this video. There was no way to click “like” on it as I was watching it embedded in this article, however. So I am writing a review instead to say I went from being a person who never wanted to try making a poached egg at home — to being a person who feels totally confident about it. This was really the perfect instruction video (except the background music which, hey, I am willing to forgive because the presenter was so clear and the video itself was so useful.)
I’ve never poached eggs before. This video was super simple to follow and my first time try was a success!! My poached eggs were pretty and tasted great, were perfectly cooked. Thank you!
Glad this video was helpful to make perfectly poached eggs Jewelie!
This worked perfectly – thanks for the tutorial!
Nice article.thanks
Perf! Thanks for the recipe. Took mine out just a bit under 3 min because my water was hotter but it was perfect
Great tutorial. I’ll TRY a runny egg. The key word is RUNNY!
Thanks a million for your tips. For the first time my poached eggs came out beautiful, so perfect. I’m so proud of myself and greatful to you for sharing your knowledge.
Happy to hear this was helpful Kassia!
Great video
Excellent, easy peasey
Thankyou Thankyou Thankyou
I’m not keen on the poached eggs myself but my daughters are
Followed your tips and came out perfect!
Super easy to follow 😊
Followed directions exactly and eggs turned out perfectly. Always avoided poached eggs being a bit of a perfectionist and not wanting crazy looking or not properly cooked eggs 😊
This has made it easy peasy ! Thanks !
Thank you for such a thorough take on this! I’ve tried various methods too, so I appreciate that you experimented to find what works best. I hadn’t thought of the deeper pot scenario so far I will try that next time but the sieve technique is genius!
Thank you for your tutorial I am going to try this morning.
Great tips
Perfectomundo! Thank you! And for a real taste treat, serve atop a toasted slice of “Toasted Onion Square” bread! Dee-lishhh-ous!!!
Worked beautifully thank you!!!
How nice!
I can perfectly poached eggs!
so easy, Thanks
I have always avoided trying to make poached eggs because everyone told me how difficult they are to make properly. I just made some following your video and they came out perfect! I’m going to have to check your soft boiled egg video too as I love soft boiled eggs, but I always under or over cook them. Thanks for a great tutorial!
Lisa’s tips defiantly works!!
Thank you!
Stupid question:/. When making ahead do you leave them in the ice water for up to 2 days?
Yes, just leave them in the ice water bath for up to 2 days.
Finally! I’m embarrassed to admit that I have always avoided the daunting poached egg. This recipe was perfect! To the point and easy to understand. Thank you.
Glad this was easy to follow along to Aubrey for perfectly poached eggs!
Your videos and instructions are so clear, and so well tested! I was referred to your site by a comment on Food52 and I’m thrilled I discovered you. Thank you for all you’re doing!
Happy to hear you stumbled upon Downshiftology Glenn! Hope you continue to find tons more recipes to try across the website :)