Poached Eggs
Though they may seem intimidating, poached eggs are actually easy once you follow the right techniques. With these simple steps and tips, you’ll be able to make restaurant-quality poached eggs at home!
🥚 Ingredients
- 1 fresh large egg
- Salt and freshly ground black pepper, for serving
🍳 What You Need
- Saucepan
- Fine mesh strainer
- Ramekin (one per egg)
- Slotted spoon
🔥 How To Make Poached Eggs
1. Simmer the Water
Fill a medium saucepan with about 3 inches (8 cm) of water.
Bring it to a boil, then lower the heat so it stays barely simmering — small bubbles should rise from the bottom, but none should break the surface.
2. Strain the Egg
Crack the egg into a fine mesh sieve over a small bowl.
Swirl gently to let loose watery whites drip through — this helps prevent messy wisps in the water.
Transfer the strained egg into a ramekin.
3. Poach
Tilt the ramekin to the water and gently slide the egg in.
Stir the water slowly along the pot’s edge for about 10 seconds to help shape the egg neatly.
Cook for 3–4 minutes until whites are set and yolk is soft.
Lift with a slotted spoon — if you want a firmer yolk, return it to the water for another minute.
4. Remove & Dry
Lift out the egg and place on a paper towel-lined plate to remove excess water.
5. Serve
Serve immediately, sprinkling with salt and pepper while still warm.
💡 Helpful Tips For Success
✔ Barely simmering water is key — rolling boil will break the egg apart.
✔ Use a fine strainer to remove watery whites and make a neater shape.
✔ Cold, fresh eggs hold shape better than older or warm eggs.
✔ Gently stirring the water helps form a compact, beautiful poached egg.
✔ If desired, trim stray edges with kitchen scissors for a restaurant-perfect look.
🥚 Make Ahead & Reheating
To Make Ahead
Place cooked poached eggs straight into ice water to stop cooking — slightly undercook them so yolks stay runny when reheated.
To Store
Keep in a container filled with cold water in the fridge for 2–3 days.
To Reheat
- For 1 egg: Place in hot/boiling water for 30 seconds.
- For a batch: Barely simmer water, turn off heat, add eggs and warm 30–60 seconds.
Remove with a slotted spoon, pat dry and serve.
🍽️ Ways to Serve Poached Eggs
✨ On toast or avocado toast
✨ Classic Eggs Benedict with hollandaise
✨ On salads like asparagus & parmesan
✨ Breakfast sandwiches or hash bowls
✨ Over rice bowls — that oozy yolk becomes the perfect sauce!
📌 Recipe Summary
This easy method teaches you how to poach eggs perfectly every time — no vinegar needed! Soft whites and a dreamy runny yolk make them amazing with breakfast, brunch, salads,
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