Perfectly Poached Eggs

5 from 6 votes

Easily master perfectly poached eggs with this simple method. No special equipment or kitchen skills required! Eat plain, with toast, or as part of this Eggs Benedict Recipe.

Course Breakfast, Main Course

Cuisine American

Prep Time 5

Cook Time 4

Total Time 9

Servings eggs

Calories 70kcal

Ingredients

4 Eggs fresh
1 tsp Salt
2 tsp White Vinegar (we prefer Rice Vinegar)

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Instructions

Fill a large pot with water, add salt and vinegar, and bring to a simmer over medium-high heat.
Once simmering, turn down heat just enough to keep water at a very mild simmer. Carefully crack and slowly drop one egg into the water (if helpful, crack the egg into a small bowl first & then dip the contents of the bowl into the water). You want to keep the egg "together" as much as possible when placing it in the water.
Note: When first learning, you may want to only do one or two eggs in the pot at a time. Eventually, depending on the size of your pan, you could do up to four eggs at once, dropping them into the pot one at a time. When adding another batch of eggs to the pot, allow the water to return to a simmer first.
Allow the egg(s) to cook for 2 minutes. Using a spoon, turn the egg(s) over, if needed, to cook the other side. Cook for an additional 1-2 minutes. With a slotted spoon, carefully remove the egg from the water and gently prod with your finger to test the done-ness. The egg should feel firm on the outside, but should still have a bit of give (where the yolk is still creamy). If done, remove from pan. If not, submerge the egg for another minute or two.
When cooked to your liking, carefully remove the egg(s) from the water with a slotted spoon and place on a paper towel to drain. Move the egg(s) to a covered dish to keep them warm until ready to serve.

Video

Notes

You can make the eggs in advance, keeping them in the fridge until ready to serve. To reheat, submerge them into hot water for a few minutes.

Nutrition