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Published May 12, 2021. This post may contain affiliate links. Please read my disclosure policy.
No need to look around anymore this is the easiest most fool-proof way to make perfectly poached eggs every single time.
My family are huge breakfast eaters, in fact, it’s the meal my daughter eats the most of. Whether it’s simply bacon or French Toast, I am on full duty every morning when serving up my family. If you are too and are looking for a few fun ideas, then definitely check out my Hoe Cakes and Frittata.
Poached eggs are shelled eggs that are cooked in simmering water until the desired internal temperature has been achieved. Utilizing this method is a very healthy way to prepare an egg while still being able to have a runny yolk.
The most common way to poach an egg is by creating a vortex in the water. You achieve this by stirring the water with a spoon in a vigorous circle once it is lightly simmering. All you do at this point is drop in the egg and wait for it to cook. If you are looking to incorporate more eggs into your diet without all of the oil and fat, then this is your method.
What Does the Vinegar Do?
The main reason for adding vinegar to the water when poaching eggs is because the acid in the vinegar helps to coagulate the whites in the egg more quickly resulting in them cooking quicker as well. An old wife’s tale for doing so is to help neutralize any egg-type smell and in addition I’ve heard it will flavor up the protein.
How to Poach an Egg
Follow along with these simple instructions for how to make poached eggs:
Crack an egg into a small bowl and set it aside.
Add some vinegar to a medium-size pot with water and bring to a low simmer.
Create a vortex by vigorously stirring the water in a circle using a spoon.
Pour the egg into the center of the vortex and cook until the desired internal temperature is achieved.
Remove the egg with a slotted spoon and season with salt and pepper and serve.
How Long to Poach an Egg?
How long to poach an egg depends on how you want your yolk. Shorter cooking times will render a runnier yolk while longer cooking times will result in a harder yolk. Here are cooking times to get you to the perfect desired yolk:
- Over-Easy Style Yolk – Poach for 2:30 to 3:00 minutes
- Over-Medium Style Yolk – Poach for 4:30 to 5:00 minutes
- Over-Hard Style Yolk – Poach for 8:00 minutes
Make-Ahead and Storage
Make-Ahead: Poached eggs are meant to be eaten immediately after cooking.
How to Reheat: Reheat the poached eggs by adding them to hot simmering water until warm. You can also warm in the microwave.
How to Store: Cover and keep in the refrigerator for up to 2 days. Poached eggs do not freeze well.
chef notes + tips
- White distilled vinegar is the best option to use.
- You may also use a whisk to create the vortex in the water.
- Any color egg will work for this recipe.
- When the water is simmering, there will be bubbles at the bottom of the pan, but they should not be breaking the surface.
More Egg Recipes
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Perfectly Poached Eggs Recipe
- 1 tablespoon white distilled vinegar
- 3 eggs
- sea salt and pepper to taste
- Add the vinegar to a medium-size pot of simmering water in between low and medium heat.
- While the water is heating crack the eggs into 3 separate small bowls and set them aside.
- Next, using a spoon vigorously stir the simmering water in a circle for about 10 seconds.
- Immediately pour 1 egg into the center of the vortex and cook for 2:30 to 3:00 minutes for an over-easy style yolk.
- Remove the yolk using a slotted spoon making sure to get off any excess water and season with salt and pepper and serve.
Thank you for revealing the secret to make poached eggs: vinegar!
Just found your site / channel in the last few days. Great info and instruction. The process looks to be pretty foolproof … but one question. Cooking one egg at a time seems pretty manageable with this method … but what do you do when you need to put together multiple egg portions? Can you do multiple eggs in a single batch? … if so how?
watch the video 🙂
Deberiais postear mucho mas posts como este. Muchas gracias, Un saludo