How To Make Poached Eggs

Poached eggs are a classic dish that are widely enjoyed across the world. They are popular because they are simple, versatile, and delicious. Poached eggs are perfect for breakfast, lunch, or dinner and can be paired with everything from toast to salads.

If you have never made poached eggs before, don’t worry! In this article, we will take you through a step-by-step guide on how to make poached eggs. We will also include some tips and tricks to help you perfect your poached eggs and answer some frequently asked questions at the end.

How To Make Poached Eggs:


– Eggs
– Vinegar
– Water


– Slotted spoon
– Saucepan
– Timer


1. Fill a large saucepan about three-quarters full with water and bring it to a boil over high heat. Add a tablespoon of vinegar to the water. The vinegar will help coagulate the egg white, making for a neater appearance.

2. Once the water is boiling, reduce the heat to medium-low so that the water is simmering and not boiling aggressively.

3. Crack an egg into a small bowl or ramekin. This makes it easier to pour the egg into the water without breaking the yolk or getting any shells in.

4. Use a slotted spoon to create a gentle vortex in the water. Be sure not to create too much of a whirlpool, as this can damage the eggs.

5. Carefully pour the egg into the water. The swirling motion will help the egg white to wrap around the yolk, creating that classic poached egg shape.

6. Set a timer for three to four minutes (depending on how runny you like your yolks). Use the slotted spoon to gently lift the egg out of the water. The egg white should be firm, but the yolk should still be runny.

7. Place the poached egg on a paper towel to remove any excess water before serving.

8. Repeat the process with each egg, carefully creating a gentle vortex in the water before adding the egg and setting the timer for your preferred doneness.


– Use fresh high-quality eggs for best results. Old eggs will have looser whites and may not hold their shape during poaching.
– Don’t add too many eggs to the pot at once. Crowding the pot will make it difficult for the eggs to cook evenly.
– The longer the egg cooks, the firmer the white will be. Adjust the timing to your liking.
– If you don’t like the taste of vinegar, you can skip this step. It is not necessary for poaching eggs.
– If you are worried about breaking the yolks while cracking the eggs, you can crack them into a fine-mesh strainer before transferring them to a bowl or ramekin. This will catch any excess liquid and make it easier to pour the egg into the water.


Q: Can I poach more than one egg at a time?

A: Yes, you can poach multiple eggs at a time, but be sure not to overcrowd the pot. This will make it difficult for the eggs to cook evenly.

Q: Can I make poached eggs ahead of time?

A: Poached eggs are best made fresh and eaten immediately. If you need to make them ahead of time, you can poach them and then transfer them to a bowl of cold water. When you are ready to reheat them, place them in hot water for a few seconds.

Q: What can I serve poached eggs with?

A: Poached eggs can be served with a variety of dishes, including toast, English muffins, avocado, smoked salmon, salad, or as a topping for a bowl of ramen.

Q: What is the difference between poached eggs and boiled eggs?

A: Poached eggs are cooked in water without their shells, whereas boiled eggs are cooked in their shells. Boiled eggs have a firmer texture and are typically cooked for a longer period of time.

In conclusion, poached eggs are delicious and easy to make with just a few ingredients and equipment. By following these simple steps and tips, you can create perfect poached eggs every time. Enjoy!

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