Poached Eggs

Poached eggs are the way to go for anyone who loves runny, golden yolks. When cooked correctly, a perfectly poached egg has firm whites on the outside and a fluid center. Pierce it with your fork, and the yolk will ooze out in a delightful and totally delicious way. These eggs form a delicate bubble atop English muffins in eggs Benedict recipes and add a photo-worthy finish to other dishes with an egg on top.

So why don’t we poach eggs more often? The technique is a little fiddly and can take a few trial runs to master. To make matters worse, recipes often overcomplicate the method, making it seem intimidating and extra fussy to learn how to poach an egg. Some cooks also think they need special egg tools, like silicone egg cups or egg poaching pans. Those gadgets are sometimes worth the drawer space, but all you really need is a gentle touch and plenty of practice.

Our experts break down the steps for making poached eggs so you can easily make them at home.

What is a poached egg?

A poached egg is an egg that has been cooked by poaching—that is to say, it’s been cracked open and delicately submerged in gently simmering water. It’s cooked just until the egg whites are set and the golden yolk is still runny.

These eggs are a brunch specialty and are famously served on eggs Benedict. It’s a sure sign of a good chef when they know how to make poached eggs!

How long do you poach an egg?

Every egg is a little different, but most eggs poach in simmering water for three to five minutes. You can tell the egg is poached when the whites are completely set and opaque and the yolks begin to thicken but are not hard.

Ingredients for Poached Eggs

• Eggs: Fresh eggs are the best for this poached eggs recipe because they hold their shape better than older eggs. But if there’s no chicken coop in the backyard, no sweat! You can tell if an egg is fresh by placing it in a bowl of room-temperature water. If it lies horizontal, it’s fresh. If it stands upright but stays at the bottom of the bowl, it’s older (and perfect for making hard-boiled eggs). If it floats, toss it out.
• White vinegar: Don’t worry; adding vinegar to the poaching liquid won’t make the eggs taste vinegary! The vinegar simply keeps the egg from separating. Make sure to use white vinegar, too. Apple cider vinegar or red wine vinegar will discolor the egg white.
• Salt: Salt is added to the poaching liquid to flavor the egg. We use just enough to bring out its natural flavor.

Directions

Step 1: Simmer the water

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Fill a large saucepan with at least 3 inches of water and bring it to a boil. Then, reduce the temperature to a low simmer. The water temperature should be between 160 to 180°F. Add the vinegar and salt to the pan.

Editor’s Tip: If you don’t have a thermometer, look for bubbles to gently spring up from the bottom of the pan. You want the water to be at a simmer, not a boil.

Step 2: Prep the eggs

Carefully crack the eggs into individual small bowls, teacups or ramekins.

Editor’s Tip: Don’t crack the eggs directly into the water. The less disturbed the egg is as you drop it into the water, the better. We recommend using a teacup instead of a ramekin because teacups have flared edges, making it easy for the egg to slide out smoothly. Plus, the teacup’s handle is useful for tipping the egg into the simmering water.

Step 3: Poach the eggs

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Gently stir the simmering water in a clockwise motion. Hold the egg dish over the water as close as you comfortably can. Nice and easy, gently slip the egg into the water. Cook, uncovered, for three to five minutes or until the whites are completely set and opaque, and the yolks begin to thicken but are not hard.

Editor’s Tip: Once you drop the egg into the water, give it a few seconds to gather itself. The swirling water will help roll the egg, collecting the stray egg whites to itself. Take care not to stir the water after that, or you may accidentally break the egg yolk.

Step 4: Carefully remove the eggs

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When the eggs are finished cooking, use a slotted spoon to lift them out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.

Editor’s Tip: Let the eggs drain on paper towels before putting them onto your Benedict or avocado toast. A damp, watery egg isn’t going to be very good! You can also use this time to remove any wispy tails with the edge of another spoon.

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Ways to Serve Poached Eggs

• Keep it simple: You can serve poached eggs simply by cracking salt and pepper on top and dipping a piece of crusty bread into the runny yolk.
• Make eggs Benedict: Poached eggs are famous on eggs Benedict, where they’re layered onto toasted English muffins with Canadian bacon. They’re finished with golden hollandaise sauce drizzled on top.
• Turn it into toast: We also love adding a poached egg to our avocado toast for extra protein in the morning. A little hot sauce on top is perfection!
• Use it on grain bowls: Grain bowls are another excellent place for serving a poached egg. Use quinoa, farro or wheat berries as the base, then add a layer of roasted vegetables. Place the poached egg on top and finish with a drizzle of green goddess dressing. These poached egg Buddha bowls are the perfect example.

How to Store Poached Eggs

Poached eggs don’t keep very well, so only plan on making what you’ll eat in one sitting. If you do have leftovers, you can technically store them in an airtight container in the refrigerator for up to two days. However, they will lose their luscious texture and can gain a rubbery consistency in the fridge.

Can you make poached eggs ahead of time?

You can make poached eggs an hour before serving them. This is a great option if you’re preparing make-ahead brunch recipes to feed a group of people. As soon as the eggs are finished poaching, plunge them into an ice bath to halt the cooking process. Keep the eggs in the ice bath until you’re ready to serve. Reheat the eggs by gently dropping them in simmering water for one minute. Remove them with a slotted spoon, and drain the eggs as directed.

Poached Eggs Tips

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How can I get rid of the wispy egg whites on poached eggs?

Some cooks like to use a fine-mesh sieve to make their poached eggs, which is supposed to reduce the loose egg whites that create whispy ends on poached eggs. If you want to try this method, put the mesh sieve over a plate or bowl, and crack your egg into it. Gently swirl the sieve to loosen those wispy whites. Pour the egg into the simmering water and poach as directed.

Should I salt my poaching liquid before adding the eggs?

Yes, we recommend salting the poaching liquid to flavor the eggs. Some cooks prefer not to salt the water, as they believe it creates wispy egg whites. We’ve never found that to be a problem when preparing a poached egg recipe, but you’re welcome to try it to see if it works for you!

What is the best pan for poaching eggs?

Most people use a large saucepan to poach eggs, but we’ve also had great success with a wide, deep skillet. The extra space gives the eggs plenty of room while poaching. Just make sure there’s enough water in the skillet to fully cover the eggs.