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 the perfect healthy breakfast recipe. Here's 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.

Poached Eggs are the perfect healthy breakfast recipe. Here's how to poach an egg perfectly every time.

Poached Eggs are the perfect healthy breakfast recipe. Here's how to poach an egg perfectly every time.

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.

Poached Eggs are the perfect healthy breakfast recipe. Here's how to poach an egg perfectly every time.

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 4-5 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:

  1. Bring a large pot of water to a boil, then reduce to low (or turn off the heat).
  2. Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites.
  3. Transfer the egg to a small ramekin or bowl.
  4. Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
  5. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
  6. 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

Poached Eggs are the perfect healthy breakfast recipe. Here's how to poach an egg perfectly every time.

Poached Eggs are the perfect healthy breakfast recipe. Here's how to poach an egg perfectly every time.

Poached Eggs Recipe

4.98 from 243 votes
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Servings: 1 egg
Author: Lisa Bryan
Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!

Ingredients

  • 1 large egg
  • 1-2 tbsp vinegar, optional

Instructions 

  • Bring a large pot of water to a boil.
  • 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.

Nutrition

Calories: 65kcal, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 62mg, Potassium: 60mg, Vitamin A: 240IU, Calcium: 25mg, Iron: 0.8mg
Course: Breakfast
Cuisine: American
Keyword: How to Make Poached Eggs, Poached Egg, Poached Eggs
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567 comments on “Poached Eggs: How to Poach an Egg Perfectly”

  1. It did work perfectly the first time, just like she said. I also appreciate the tips she gives. Bravo!5 stars

  2. Do eggs that were still in the hen 10 mins before count as fresh?😂😂 Brilliant hints that work really well. I’ve spent ages trying to get it right but this one is fool proof. Having freshly laid eggs from my girls is such a luxury.5 stars

  3. HI Lisa,
    After watching your video I went and cooked my best ever home made poached eggs, after many years accepting ‘what ever the results would be’
    thank you and Blessings5 stars

  4. So simple, such good outcome.
    Many thanks – you’ve moved me from “don’t try” to “piece of cake”.
    Nice!!5 stars

  5. I don’t know what is going wrong for me. I tried to make poached eggs two days in a row and they failed terribly. Have waisted 12 eggs and feel like a failure. 

  6. The video was amazing.
    I did my poaches eggs. The first was bad but the next eight were perfect thanks!
    Great Benedict eggs.5 stars

  7. Absolutely brilliant. I’ve been on a quest to make the perfect poached egg for years. This worked perfectly. Thank you!5 stars

  8. Very well explained and researched, thank you!5 stars

  9. Food porn at it’s finest. I’m a sucker for perfectly created dishes and you certainly don’t under deliver. Great instructions and video.5 stars

  10. Thanks for the instructions- my poached eggs for Eggs Benedict came out perfect.5 stars

  11. This was my first time poaching an egg. I followed the steps exactly and they turned out perfectly. Even my husband (who always fries his eggs over-hard) loved them! Thank you!5 stars

  12. I followed your directions and I made my first poached eggs. They were perfect little round fluffy pillows. Thank you so much. I’ll be making these frequently from now on.5 stars

  13. Thank you very much for all these tips, now I can say that I can make poached eggs :-)5 stars

  14. I have tried for YEARS to make good poached eggs. On my first attempt with this method I got perfect eggs. A wonderful treat. Thank you for all your hard work in researching this. 5 stars

  15. My first time making poached eggs and they came out perfect. Thanks for all of the great tips.5 stars

  16. Thank you for these tips! Vinegar, straining whites, and fresh eggs from my chickens = perfect poached eggs. <35 stars

  17. Fantastic! It’s breakfast hour, and I’m off to the kitchen right away! Thank you!

  18. Thank you so much…poached perfection!5 stars

  19. My husband is the slowest man alive – with a wonderful heart.  By the time he gets my 2nd egg in the water, the 1st is 1/2 done.  So, I am always served one almost totally hard-cooked & one with runny whites – neither edible.  So, after finally getting him to use a ramekin, I insisted we get a couple of larger ramekins & to fill them before he even started the water to boil.  When the water starts to boil, he turns it down & adds the 1st 2 eggs & then the next 2.  Perfect every time!  Saying tha,t we are still working on ending the ‘soggy toast rafts’!  Thx for all the tips.

  20. Followed the recipe exactly, got the result I wanted on my first-ever attempt. I’m gonna be eating more poached eggs from now!5 stars

  21. It worked!! 1st time and success!!5 stars

  22. Omg!!🥰😋🤯 IT WORKED!!! I’ve tried many times in the past before trying your method. I didn’t do vortex (for one egg) and put the egg in the water before swirling. But everything else worked and I’m excited to make more. I threw mine in a Ramen soup (unfortunately the soup continued to cook the egg). Mental note to factor in where egg is going before you decide how done you wanna cook it.5 stars

  23. I learn some great tips. Thanks!5 stars

  24. First time I tried this. Excellent instructions and it turned out great. 3 eggs. Did not use vinegar or salt and made sure to use a finely meshed sieve to remove excess slippery white.
    Creates a lot of dishes but it was well worth it. :)

    Thanks for making this video!5 stars

  25. This is the best poached egg recipe ever!  Well researched 
    And the details are to be followed!  Thank you!5 stars

  26. I have found 4 minutes to be perfection. Caveats are 1) I bring to a full boil 2) I remove from heat until just a few bubbles 3) I drop in and time for 4 minutes. This gives me a solid yolk casing (looks hard boiled almost) but breaks into beautiful runny yolk, the best of all worlds.

    I use both vinegar and salt, will try w/o salt tomorrow to see if it is any different.

    Also I generally remove the eggs into a small bowel and then angle the bowl and use a tissue/napkin to absorb the extra water.5 stars

  27. Great tutorial! Thank you!5 stars

  28. First time poaching and it was a success with your clear instructions. Thank you!5 stars

  29. love to cook.. this morning i made my first poached eggs from my friends farm. your video helped me make the perfect eggs. thanks. i made hearty toast with a thin layer of pimento cheese and topped with the golden beauties.!!!5 stars

  30. I first found your site while looking for a recipe on making soft boiled eggs and they’ve come out perfect every time! So of course when I wanted to master poached eggs, I came back here. I followed your directions to a tee and they came out absolutely perfect! 

    Thank you so much ☺️5 stars

  31. I followed your recipe and made my first perfect poached egg. Thank you!!!5 stars

  32. Fabulous techniques I just made my first poached eggs ever and they were a massive success.5 stars

  33. Thank you so much for the tips & video
    Very minimal wisps — sieving the eggs made a huge difference!5 stars

  34. I absolutely love eggs but cannot stand the whites of them I tried to recipe it was great but I broke one of my yolks during the setting needless to say I got eaten my suggestion would be treat the eggs like you do when you’re baking when you crack the egg and separate the whites from the yolks and then you have nothing but beautiful wonderful delicious yolks no whites just a suggestion hope you enjoy it

  35. How long will they keep in fridge after cooking?

  36. 10 Minutes this morning for Eggs Benedict with your Hollandaise Sauce. I thought impossible, but it was impossibly good instead. Thanks for sharing!5 stars

  37. Putting the egg in a sieve to get rid of the extra white was the difference for me. Thanks!!5 stars

  38. Thank you so much, I have always used poacher and could never get the whites cooked with the yolk still loose.  Only failed one egg because I didn’t bring it to a full boil first.  
    Really enjoyed breakfast this morning, have a great day and thanks for all you do and share5 stars

  39. Yes…it worked. Brilliant!5 stars

  40. Wow super video! im gonna make them this Weekend … :)

  41. After many years of cooking poached eggs at last I can say I have nailed it …. thanks thanks and thanks 5 stars

  42. Thank you. Very informative. 5 stars

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