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    Perfectly Poached Eggs Recipe

    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 with salt and pepper on a plate

    Poached Eggs

    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.

    cracking an egg into a glass bowl

    Add some vinegar to a medium-size pot with water and bring to a low simmer.

    pouring vinegar into a pot of water

    Create a vortex by vigorously stirring the water in a circle using a spoon.

    stirring hot water in a pot with a spoon

    Pour the egg into the center of the vortex and cook until the desired internal temperature is achieved.

    an egg poaching in hot water in a pot

    Remove the egg with a slotted spoon and season with salt and pepper and serve.

    seasoning poached eggs on a plate

    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 Billy Parisi

    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.
    a sliced poached egg

    More Egg Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Perfectly Poached Eggs Recipe

    5 from 1 vote
    No need to look around anymore this is the easiest most fool-proof way to make perfectly poached eggs every single time.
    Servings: 3
    Prep Time: 2 minutes
    Cook Time: 3 minutes

    Ingredients 

    • 1 tablespoon white distilled vinegar
    • 3 eggs
    • sea salt and pepper to taste

    Instructions

    • 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.

    Notes

    Chef Notes:
    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.
    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.

    Nutrition

    Calories: 64kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 164mgSodium: 63mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg
    Course: Breakfast
    Cuisine: French