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5 from 1 vote

How to Make Poached Eggs

Poached eggs are a delicious addition to many dishes. Don’t be afraid to try poaching an egg if you haven’t yet or haven’t been successful in the past. Follow these simple instructions for the perfect poached egg every time!
Prep Time2 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: poached eggs
Servings: 6 poached eggs
Calories: 63kcal

Ingredients

  • 6 eggs
  • 1 teaspoon salt
  • 2 teaspoons white vinegar optional

Instructions

Whirlpool Method (The whirlpool method is best used for cooking 1 to 2 eggs at a time)

  • Fill a saucepan with 1 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
  • Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
  • Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
  • Crack an egg into a small bowl.
  • Use a spoon to stir the water in one direction so that it is in motion, like a whirlpool.
  • Stop stirring. While the water is in motion, gently slide the egg into the center of moving water. The swirling motion of the water will help prevent the egg white from spreading and will gently wrap the egg yolk.
  • Cover the pot and turn off the heat. Let poach for 5 minutes.
  • Use a slotted spoon to remove the egg from the water.

Skillet Method (The skillet method is best used for cooking large batches of eggs at a time, about 6)

  • Fill a 12-inch skillet with 1 1/2 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
  • Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
  • Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
  • Crack eggs into separate small bowls.
  • Gently slide each egg into the simmering water, giving a little space between each egg.
  • Cover the skillet and turn off the heat. Let poach for 5 minutes.
  • Use a slotted spoon to remove the eggs from the water.

Video

Notes

Cooking Ahead Instructions

You can cook poached eggs ahead of time! Once they are done poaching, put them in an ice bath (a bowl of water and ice) to stop the cooking process. Store in the refrigerator for up to 8 hours. When you are ready to serve, simply heat them in a pot of simmering water for 1 minute. 

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 450mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 4.8% | Calcium: 2.5% | Iron: 4.3%