Breakfast & Brunch > Eggs > Classic Egg Preparations > Poached Eggs Recipe

Perfect Poached Eggs

Learn how to make perfect poached eggs every time with this simple and detailed recipe. Ideal for a delicious breakfast or brunch, these poached eggs are a versatile addition to any meal. Top them on toast, salads, or eggs benedict for a restaurant-quality dish at home.

Prep Time
5 minutes
Cook Time
3-5 minutes
Servings
1
Ingredients
  • 2 Large Eggs
  • 3 cups Water
  • 1 tablespoon White Vinegar
  • to taste Salt
  • to taste Pepper

Prepare the Water

Fill a saucepan with about 3 cups of water and bring it to a simmer. The water should have small bubbles gently rising to the surface, not a rolling boil. Add 1 tablespoon of white vinegar to the water. The vinegar helps the egg whites coagulate faster, giving you a nicely shaped poached egg.

Create a Whirlpool (Optional)

Using a spoon, gently stir the water in a circular motion to create a gentle whirlpool. This helps to keep the egg whites together as they cook. This step is optional, but it can improve the shape of your poached egg.

Crack the Egg

Crack each egg into a separate small bowl or ramekin. This makes it easier to gently slide the egg into the simmering water without breaking the yolk.

Poach the Egg

Gently slide the egg from the bowl into the simmering water, aiming for the center of the whirlpool if you created one. Repeat with the second egg, being careful not to overcrowd the pan. Cook for 3-5 minutes, depending on how runny you like your yolk. The egg whites should be set, but the yolk should still be soft and runny.

Remove and Drain

Use a slotted spoon to carefully remove the poached eggs from the water. Gently pat them dry with a paper towel to remove excess water. This will prevent your toast or other dishes from becoming soggy.

Season and Serve

Season the poached eggs with salt and pepper to taste. Serve immediately on toast, with avocado, or as part of eggs benedict. Enjoy!

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FAQ

  • Why do you add vinegar to the water?

    The vinegar helps the egg whites coagulate faster, resulting in a more compact and aesthetically pleasing poached egg.
  • How do I know when the poached egg is cooked?

    The egg white should be fully set, but the yolk should still be runny. Gently poke the yolk with your finger to test its consistency.
  • Can I poach eggs ahead of time?

    Yes, you can poach eggs ahead of time and store them in cold water in the refrigerator for up to 24 hours. When ready to serve, gently reheat them in warm water for a minute or two.