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!
Why You’ll Love These Poached Eggs
Poached eggs are one of those things we order all the time at restaurants, but rarely make 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 here’s the thing—poaching is actually one of the healthiest ways to cook 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) with mixed results. So I’ll share with you the tried-and-true method that works every time! Here’s why you’ll love my poached eggs:
- They’re easier to make than you think. No fancy tools or chef skills are required. And I’ll walk you through the process in my video below, which has been viewed more than 21 million times!
- They instantly elevate any meal. From avocado toast to salads and protein bowls, everything tastes and feels a little more special with an oozy poached egg.
- You can make them ahead of time. Yes, really! They’ll stay good for up to 2 days in the fridge.
How to Make Poached Eggs (Perfectly)
First, crack the egg. Bring a large pot of water to a boil, then reduce the heat to low (or turn it off completely). Crack an egg into a fine-mesh sieve set over a small bowl to strain off the loose, liquidy whites.
Second, transfer the egg to a small ramekin or bowl.
Third, create a vortex. Add 1 tablespoon of light-colored vinegar to the pot and gently stir to create a vortex. Carefully pour the egg into the center of the vortex and set a timer for 3 minutes.
Lastly, remove the egg. Use a slotted spoon to remove the egg and dab it with a paper towel to remove excess water. Then, enjoy it right away for breakfast or with your favorite meals!
How Long Do You Poach Eggs?
For a firm white and runny yolk, you’ll want to poach the eggs for 3 to 4 minutes. I personally love 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. It’s a small detail, but good to know if you’re aiming for that perfect yolk!
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, it creates 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 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, it’s a great method. 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 in a large pan, 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.
- 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.
- Deep Pot of Water: After trying both a regular pot of water (4 inches deep) and a large pan filled with water (2 inches deep), I will say that the deeper pot produced a more classical spherical or teardrop shape. This 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 for that classic shape.
Fresh Eggs Are Best
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 buying fresh eggs from a farm the morning you plan to poach them. But let’s be real, most of us aren’t doing this. If you follow the tips above though, you’ll still get great results with eggs you already have on hand. And if your eggs are on the older side ( the ones with extra runny whites), save those for soft-boiled or hard-boiled eggs instead. They’re perfect for that!
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 to 30 seconds).
My Best Poached Egg Recipes
- Turkish Eggs: Such a delicious breakfast!
- Healthy Eggs Benedict: With the best hollandaise sauce.
- Asparagus with Poached Egg and Prosciutto: A simple, classic combo.
- Salad Lyonnaise: The perfect breakfast salad!
- Poached Egg with Truffle Salt Grilled Zucchini: A great summer breakfast.
If you try this poached egg recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 1 large egg
- 1 to 2 tablespoons vinegar, optional
Instructions
- Crack the egg. 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.
- Transfer the egg to a ramekin or small bowl.
- Create vortex. 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.
Lisa’s Tips
- 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 to 30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
- As mentioned above, you can store poached eggs for 4 to 5 days in the fridge. Just make sure they’re in fresh, cold water in a sealed storage container.
- 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.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted July 2018, but updated to include new photos and information for your benefit!
It’s a new year, and this version of me (now) knows how to make the perfect poached egg. Thank you! <3
What a great way to start the year, Emmy!
I have made different recipes for poached eggs for years, and I never found one that was fully satisfying until now. These eggs, I made 7, each came out perfectly done. These eggs white was firm and perfectly shaped, and the yolk was like orange butter, creamy and warm. Thank you for this recipe!
Glad you found the perfect poached egg recipe, Darryl!
Nice job for a non cook. I’m going to try right now!
Straining makes a HUGE difference. All 4 eggs a perfect shape… until I tried to remove them. They stuck to bottom of pan & yolks drained out :-( Has this ever happened to you & how do I prevent that?
Thanks,
Sharon
VERY helpful video and tips. Thank you so much!
I’ve been cooking Lisa’s recipes for years, and her poached egg method is still one of my all-time favorites—hands down the simplest and most reliable version I’ve ever tried. Like so many people, I used to think perfect poached eggs were something you could only get at a restaurant. Then Lisa came along with her ridiculously clear, no-fuss instructions and proved me wrong in the best way possible.
These eggs turn out flawless every single time: silky whites, runny golden yolks, and no fancy equipment needed. They’re honestly perfect. I throw them on toast, smoked salmon, rice bowls, salads, grain bowls… you name it, a poached egg makes it better (I’m that person who puts an egg on everything).
If you’ve ever been intimidated by poaching eggs, trust me—this is the recipe that will make you feel like a kitchen genius. Thank you, Lisa, for yet another winner. I recommend this site to everyone I know because the recipes are always explained so clearly and they just… taste amazing.
Hi Karen- Thanks for leaving a wonderful review, and happy to hear this has become your favorite poached egg method now!
You show a microwave in the video, where does that come in to play? Maybe I missed something ,please let me know….thanks…Dave
Hi David – there is no microwave used in this recipe.
Oh my goodness!!! I learned how to poach an egg and had success the first time. I feel like a chef! Thank you Lisa, I would have never tried without this post!
Woot! Congrats on your first poached egg win!
I haven’t made poached eggs in years. After reading your recipe, I was inspired. Really loved watching the video on how you came to the final procedure. It came out perfect!! Thank you!!
I’m happy my recipe inspired you to make poached eggs again! Thanks, Denise!
Wow, this guide is so helpful! I’ve always struggled with poaching eggs perfectly, but your tips make it seem so easy. Can’t wait to try this method tomorrow morning!
Let us know how it turns out!
I’ll try in morning but looks good
Let us know how your eggs turn out, Michael!
Dear Lisa,
Thank you for this simple recipe for making poached eggs
Glad this post was helpful, Jack!
Thanks for your in depth tutorial on poached eggs. I do make them anyway with wispies and all but now I can make it perfect!!
Hi Julieann – I’m glad you found this recipe tutorial helpful! And you can certainly make them with the wispies, it’s really more aesthetic than anything to remove them. :) Enjoy!
This was the very first time I’ve made poached eggs and they turned out perfect!
Wonderful! Happy to hear it!
Thank you! Such great explanation and movie. Is the first time I managed to make two perfect poached eggs. They tasted great on top of my grilled bread – smashed avocado. Thanks again! :-)
Hi Ladida – Great to hear you finally nailed the perfect poached egg with this recipe!
Well done, this method REALLY works! Thank you for your diligent research.
Glad this method worked out perfectly for you!
I have never made poached eggs before, so it was awesome having them turn out perfect on my first attempt!
So glad your first attempt was a success!
Was the worst followed everything but it still did not work at all like stop making look like it is so easy and getting paid people to 5 star review you.
Hi Tim – I can assure you that I don’t pay for reviews. I wouldn’t have enough money to cover all of the positive reviews on this website. 😉 But I’m happy to help troubleshoot the recipe with you, if you let me know where you had challenges?
Whoa! Tim, I’m sorry you couldn’t make it work, but really, poaching eggs isn’t rocket science. Maybe you could leave your nastiness to yourself and instead explain what you did so the recipe author could add some insight?
very nice presentation.
In the how-to video it appeared you used the eggs straight from the fridge.
Is that your recommendation to use cold eggs vs. room temp eggs?
Thank you.
You can use cold or room temp eggs to make poached eggs – they both work beautifully! Enjoy.
A Masterclass! Thank you.
I used your article to refresh my memory after many, many years of not poaching. I’m from a generation where wasting food (including the wispy bits) was a sin, so my old family’s method was – vinegar, ramekin, very gentle swirl only.
Another vague memory you could perhaps comment on – better results with eggs at room temperature, or at least not straight from the fridge.
Glad this post was handy to jog your memory, Kevin!
Thank you for a first class guide to doing a perfect poached egg.
I’m 61 and there’s still time teach an old dog new tricks. Never knew to sieve the egg.
Great work.
Derek
It’s never too late to learn a new skill, Derek! Happy to hear this method turned out to be successful for you.
Dear Lisa,
Thank you so much for this lesson! I just made myself a perfect poached….first ever. Admitedly my eggs were not the freshest, but it worked so well.
Ingrid Wyss (Ticino, Switzerland)
Great to hear your poached eggs turned out perfectly, Ingrid!
Thank you. Now I can make a beautiful poached egg.
Glad this method worked out perfectly, Barb!
I have just carried out an experiment. I used your method of sieving one egg but not the second. The first was perfectly poached but the second splayed all over the pan so thank you for this video.
Glad the sieve method worked out perfectly for your poached eggs, Carole!
This method worked perfectly! Thank you for all your efforts and for sharing 🤗
You’re more than welcome!
Honesty this is the best instructional recipe ever. I made this for my husband after a fun round of woohoo and he loved it so much he was able to go for a second and third round. I added salt, pepper, sprinkle of smoked paprika and my special ingredient shard and he was ecstatic all day and night.
Thank you so much Lisa ☺️☺️☺️☺️
Yes, you always make everything so simple! I was super put off to make these at first, until I found your recipe! Thank you I was able to make my husband’s favorite for this bday breakfast!
Sounds like you pulled off the best breakfast for your husband’s birthday! Glad these poached eggs were a hit, April.
I’m going to try this tomorrow, they’re cooked perfectly and look amazing. I can never get the right temperature for the water but you showed it beautifully. A tip I picked up years ago was to use cup measurements instead of ramekins. You have a handle and they’re easier to handle over the hot water 😃
I hope your poached eggs turned out perfectly, Jo!
I would just add to be careful not to separate the white from the yolk when you are straining. I tapped the strainer, probably a little too much, and when I poured it into the pot, I had one lump of white and one lump of yolk, lol! After that debacle, they turned out perfect and it is the first time in many many years that I’ve been able to actually make a poached egg.
About 30 years ago, my aunt showed me the best and quickest way to make poached eggs in a frying pan.
Crack your eggs gently into the pan, heat it to medium, pour in a little water in (about two or three tablespoons), put on a clear lid, and let the eggs cook until the yokes are done to your liking and they’re done perfectly!
You can use a regular lid too, but then you have to check on the eggs every once in a while by lifting the lid.
And if you want, you can use an egg ring to keep the eggs from touching each other, or having one egg run all over the pan.
Thanks for sharing your aunt’s method for poached eggs, Cathryn!
Perfect poached eggs ❣️
Hi Dawne – Happy to hear your poached eggs turned out perfectly!
perfect tutorial and poached egg recipe, thank you, Lisa.
I’m Italian and a chef. I do not agree on the slice of prosciutto, nor on the “shaved” bites of parmeggiano reggiano cheese.
The smashed garlic + grated lemon peel + extra virgin olive oil + asparagus + poached egg seasoned w/salt and pepper is more than enough to make it a wonderful breakfast.
Adding two more ingredients is a mistake, because their flavour and taste will cover up the delicious original taste of the recipe.
Thanks.
Success on my first try ( and I’m 82 years old). Thank you!
Hi Annette – Yay! Happy to hear your first poached egg was a success with this recipe.
Worked to perfection, thank you so much! I will definitely add this to my breakfast menu at home.
Just tried the sieve and boiled then turned off water method…without doubt the best poached eggs I’ve ever done! Thank you for sharing this 😊
Yay, happy to hear you had poached egg success, Dawn!
Excellent….
Glad your poached eggs were a success, Sandra!
Thank you they look beautiful. That’s how I was doing it. I just wanted to make sure I like the little cyclone in the center.
Great minds think alike! Enjoy, Donna.
This is my favorite way for eggs. I did learn that vinegar helps in cooking. I used the swirling water and have always had success but it doesn’t hurt to try new ideas. I will be using the vinegar approach. I really do love this way to cook eggs. Also,love the asparagus idea. Going to give it a go. Thank you❤️
Poached eggs are the best! Enjoy, Jeanne.
I’ve made poached eggs quite often & have used a variety of methods, including yours, or floating them in silicone cups. But after watching your video, I thought I’d return to your method. I used a small saucepan & filled w/3” of water. I never got the vortex like yours, it disappeared. But after swirling, I slipped my egg into the water (after straining the excess white). When I removed my egg, it had stuck to the bottom of my pan and some of the yolk was still there & had swirled in streams although I didn’t see it until I removed the egg. What happened? Since I never got a proper vortex, was that due to my smaller saucepan? And guessing that’s why my egg stuck to the bottom of the pan?
Hi Jill – if your egg sticks to the bottom of the pan it’s usually because the water wasn’t quite hot enough (there should still be very little bubbles on the bottom) and/or the pan was too shallow (which sounds like it may have been your culprit). In a shallow pan, the egg doesn’t have time to firm up before touching the bottom, but in the future, you can also use a spoon to gently swirl around the egg to prevent it from adhering to the bottom. Hope that helps!
I think that I’ll try this out for Saturday morning breakfast!!!
I watched the video and it was so helpful. I used the sieve, vinegar, and a little vortex and cooked two eggs at once. I cooked my eggs for 3 minutes and they were nearly perfect. One egg white was just slightly undercooked, but it wasn’t too noticeable or off putting. I will probably cook it between 3:30-4 minutes next time. I’ve used other sites when I first tried poaching eggs and this by far was the most successful.
I’m so glad the video was helpful to create perfectly poached eggs!
I was able to pull off serving Eggs Benedict for my family’s New Year’s Day breakfast. The ice bath method worked like a charm and allowed us to all sit together this morning.
Hi Jonathan – Happy to hear this method worked out perfectly for New Years breakfast!
Love poached eggs. Have tried vinegar before but not the sieve. Will be doing that next. Your eggs looks so nice!
Give this version a try and let us know how it turns out!
WOW! First time making poached eggs and they’re so delicious. Did 2 eggs, one at a time, and the second one I cooked an extra minute just for the firmness of the white. I put them on top of some leftover asparagus. I’ll be making these again!
Great! So happy you whipped up some perfectly poached eggs, Terri. They’re delicious on top of asparagus as well, yum.
Wow I was finally able to cook the prefect poached eggs for my eggs benedicts using your strainer and ramequin method. Thanks!!
Yay, so happy for your poached egg success, Gabriel! Woot!
Great recipe they turn out better than I ever made them in the past the sieve vinegar and spiral of water worked great, can’t wait to try them with fresh eggs
Wonderful! I’m glad this method was helpful, Jose.
Wow ! This recipe really worked. Despite my trying for years and years to make poached eggs….thanks to YOU, this recipe was a success. Thank you very much, Lisa from Downshiftology
Hi Rosie – I’m so glad your poached eggs turned out perfectly!
nicely done! off to the kitchen
Can you poach 4 eggs at a time?
Hi Kathy – you sure can. You’ll just not do the vortex method and drop them straight in. The might not be as tightly formed as the vortex method, but still end up delicious and perfectly cooked!
Thank you! I have made your poached egg method several times, it really works. Before the whites of the eggs would be all over in my sauce pan. They come out perfect now.
Wonderful, I’m so happy this method worked for you!