Poached Eggs

After tons of trial and error, I feel very certain that this poached egg recipe is hands down the very best way to poach eggs. A few simple steps and you end up with warm, firm whites and golden, runny yolks every time! Best of all you can even make them ahead of time if you’re serving a crowd for brunch. Restaurant-level benedicts for all! 

If you’ve had bad experiences making poached eggs in the past, you’re not alone! They’re not that hard (if you can hard-boil an egg you can poach one) but making poached eggs is a bit of a science. Follow the directions closely, work carefully and you’ll be OK! The trick is to strain the egg before you poach it. Your poached eggs will be much neater and more restaurant-quality! 

What You’ll Need To Make Poached Eggs At Home 

• Cold eggs: Cold eggs will hold their shape a bit better in the water. Fewer wispy whites. 
• Vinegar: Vinegar also helps the egg stay together. Use fresh lemon juice in place of vinegar if you prefer. 
• Simmering water: Gently simmering is also key! Not boiling.  
• A slotted spoon
• A fine mesh strainer

How to Poach an Egg

This simple, straightforward, nearly-foolproof method for making poached eggs works for making up to four poached eggs at a time. See the full recipe card below for the full instructions: 

1. Bring the water to a very low, gentle simmer.
2. Crack the egg into a fine mesh strainer over the sink.
3. Shake the strainer to get rid of any loose whites. These looser, watery bits of egg white are what unfurl in the water and make those unattractive, wispy bits that drive us all crazy. Voilà! You’ve eliminated them before the egg has even touched the water!
4. Move the strained egg into a little bowl or ramekin. If you’re making four poached eggs at once, strain all of them (one by one) and place them into four bowls or ramekins so that you can more easily place them in the water at the same (or same-ish) time.
5. Add the vinegar to the water and stir the water with a wooden spoon creating a vortex. Slip the egg carefully from the bowl or ramekin into the center of the water.
6. Let the egg cook for about three minutes. If you’re cooking more than one, use your slotted spoon to adjust the eggs as they cook so that they don’t touch each other.
7. Use that slotted spoon to move the poached egg from the pan to a paper towel lined plate.
8. Eat! Or, store the eggs in cold water in the fridge until you’re ready to use them.

What To Do With Poached Eggs

• I used to only eat eggs benedict out, but now I make it at home whenever I want to make a really impressive brunch. With easy hollandaise (made in a blender) and these eggs, it’s a dream. Follow this guide how to make eggs benedict to assemble a truly perfect benny every time. 
• A perfectly poached egg is also so delicious on grain bowls like the buddha bowl, or over noodles like these spicy chili crisp noodles with salmon. 
• They’re also a great way to turn a simple green salad into an elegant lunch or light summer dinner. 

Poached Eggs for All! 

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