How to Poach an Egg

You can easily poach eggs when following our tutorial for how to poach an egg. You see, about a year ago, I spent an entire day in the kitchen attempting (and failing) to poach an egg. Everyone said it was easy, but all I was left with was a messy pot of water with egg whites everywhere. Fortunately, I got it in the end and haven’t had a problem since.

There are three tricks to keep in mind when poaching eggs:

Number One: Break the egg into individual clean bowls. Never break the egg directly into the water. When the eggs go into the water, you want to control how fast they slip out of the bowl, it should be slow and controlled.

Number Two: Don’t bring the water to a simmer and definitely not to a boil. You want to see bubbles forming at the bottom of the pan, but not actually breaking on the surface.

Number Three: Use a timer. We will always set our timer for 3 minutes, then check to see if the egg whites are cooked. More often than not, 3 minutes is perfect for a poached egg with egg whites that are set and a runny yolk, but sometimes, it may need 30 seconds to a minute more. Just use a slotted spoon to bring the egg out of the water at the 3 minute mark, you will clearly see if the egg whites are set and opaque.

Here’s the breakdown for how to poach an egg:

Bring a shallow pot of water up in temperature until it is barely simmering. Then, add 2 teaspoons of unflavored vinegar to the water. This will help keep egg whites tight around the yolk.

Break each egg into a clean cup, and then slowly slide the egg into the poaching water. Set a timer for 3 minutes.

Now, take a spoon and push the whites up over the yolk, making it a tight little bundle, then leave the egg (s) alone.

Once the timer goes off, use a slotted spoon to remove the egg to see if the egg whites are set and opaque. If not, place the egg (s) back into the water for another 30 seconds to a minute.

When the egg (s) are done, use a slotted spoon, then blot the egg (s) on absorbent paper, like a paper towel.

There you go, not too hard, right?

Now, serve immediately OR place the egg (s) into a bowl of ice water to rapidly chill them. Then, keep them cold in the refrigerator until ready to serve. When you are ready, heat up a shallow pot of water again and re-heat for 30 seconds to a minute, then serve.

How to Poach an Egg

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

An easy recipe for how to poach an egg. Serve poached eggs immediately or place the egg (s) into a bowl of ice water to rapidly chill them. Then, keep them cold in the refrigerator until ready to serve. When you are ready, heat up a shallow pot of water again and re-heat for 30 seconds to a minute, then serve.

Created By: Adam and Joanne Gallagher

Serves: 1

Ingredients

• 1 egg (or more)
• 2 teaspoons vinegar

Method

1. Heat a shallow pot of water until it is barely simmering. Then, add 2 teaspoons of vinegar to the water. Break egg into a clean dish, and then slowly slide the egg into the poaching water. Set a timer for 3 minutes.
2. Use a spoon to push the egg white up over the yolk, making it a tight little bundle, then leave the egg (s) alone. Once the timer goes off, use a slotted spoon to remove the egg to see if the egg whites are set and opaque. If not, place the egg (s) back into the water for another 30 seconds to a minute. When the egg (s) are done, use a slotted spoon to remove the egg (s), then blot the on absorbent paper, like a paper towel.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.