How to make poached eggs: An easy guide to making perfect poached eggs every time! Only three ingredients needed!
Easy poached egg recipe
Poached eggs are one of those things that sound more complicated than they actually are. For many, you only get something like this if you go out for breakfast or brunch… and the restaurant even offers poached eggs as an option.
With this poached egg recipe, you can learn how to poach an egg with very little effort so you can enjoy poached eggs at home anytime! They’re surprisingly easy to make, only take a few minutes, and all you need are eggs, water, and a little vinegar.
The result? Perfect poached eggs with a delicious yolk surrounded by fluffy whites. It doesn’t get any better!
What is a poached egg?
Poached eggs are eggs that are cooked by cracking the egg in a pot of simmering water. The water is just the right temperature so the albumen around the yolk will set while the yolk stays runny and runny.
what you will need
- eggs: The fresher the eggs, the better!
- white wine vinegar: Vinegar helps achieve the perfect firm egg white.
- Water: You need boiling water to boil the egg.
How to make poached eggs
This poached egg recipe really is that easy and only takes a few minutes to make!
- Combine water and vinegar: Bring water to a boil in a saucepan, then add 1 tablespoon of vinegar.
- Add the egg and cook: Crack an egg into a small bowl, then stir the water with a spoon until you get a swirling effect. Gently push the egg into the center of the whirlpool and cook for 3-6 minutes, or to your liking.
- Take out and serve: Remove the egg from the water with a slotted spoon, place on a plate and repeat with more eggs as needed.
How long to poach an egg
You can cook your egg for between 3 and 6 minutes. Cooking closer to 3 minutes will make the yolk more runny, and cooking closer to 6 minutes will make it firmer.
Just cook to your liking!
Do you need vinegar to poach an egg?
Theoretically no, but I recommend it! The acid in the vinegar helps the egg whites set faster, making them less likely to go muddy when they hit the water.
If you don’t have vinegar, you can also try a little lemon juice for the same effect.
tips and hints
- Use fresh eggs. Fresh eggs have a firmer white, so they hold their shape better.
- Bring the water to a simmer. If it’s not the right temperature, the egg won’t set properly.
- Swirl the water. Make sure you swirl the water like a tornado before dropping your egg in.
- Cook one by one. I know. This can feel a bit tedious when you’re cooking for a few people, but it gives the best results.
What to serve with poached eggs
My favorites are serving poached eggs with Eggs Benedict or an Eggs Benedict Breakfast Bar, which is a hearty breakfast sandwich with veggies, bacon, onions, and hollandaise sauce.
You can also serve your poached eggs alone with a sprinkling of salt and pepper, with a side of bacon and toast, over a grilled salmon bowl, on hearty sweet potato toast, you name it!
How to store poached eggs
Poached eggs are best served immediately, but if you have leftovers they can be stored in an airtight container in the refrigerator for up to 2 days.
To warm up, bring the water to a boil in a saucepan, remove from the heat and carefully add the eggs to the water. Let them warm up for up to a minute, then serve!
Watch the video:
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- 3 large Eggs or more to taste (fresh!)
- 1 tablespoon white wine vinegar
Bring 2 cups of water to a boil in a medium-sized saucepan.
Add 1 tablespoon of white vinegar.
Crack the egg into a small casserole dish.
Using a spoon, stir the water in a circular motion until you achieve a whirlpool or tornado effect.
Slide the egg into the center of the whirlpool. If necessary, use a spatula to help set. Gently boil the egg for 3-6 minutes depending on how runny you like it.
Remove the egg from the water with a slotted spoon and arrange on a plate. Repeat with more eggs.