How to Poach Eggs

Key Ingredients and Substitutions

Getting perfect poached eggs starts with quality ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Eggs: Fresh eggs are essential for poached eggs because the whites stay more compact during cooking, creating that desirable round shape. Older eggs tend to spread out more in the water.
• White Vinegar: Adding vinegar to your poaching water helps the egg whites coagulate quickly. While you can use any light-colored vinegar, white vinegar is preferred as it won’t affect the color or flavor of your eggs.

How to Poach Eggs

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Don’t skip straining your eggs – this quick step removes the watery part of the whites that can create whispy strands in your poached eggs.

1. Prepare the water: Fill a large pot with 3-inches of water and heat until you see small bubbles forming on the bottom – not a rolling boil. Reduce heat to maintain this gentle simmer.

2. Strain the egg: Crack your egg into a fine-mesh strainer held over a bowl. This removes the watery part of the white, helping create a neater poached egg. Gently slide the strained egg into a small ramekin or bowl. This makes it easier to add the egg to the water.

3. Create the vortex: Add white vinegar to your simmering water and use a spoon to stir, creating a gentle whirlpool in the pot.

4. Cook the egg: Carefully pour the egg from the ramekin into the center of the vortex. Set your timer for 3 minutes for perfect runny yolks.5. Remove and serve: Use a slotted spoon to lift the egg from the water. Gently blot with paper towels to remove excess water and serve immediately.

Make-Ahead and Storage

Make-Ahead: While poached eggs are best served fresh, you can make them ahead of your busy morning. After poaching, immediately transfer them to an ice water bath to stop the cooking process.

How to Store: Keep poached eggs in a container filled with cold water in the refrigerator for up to 2 days. Change the water daily if storing longer than 24 hours.

How to Reheat: When ready to serve, bring a pot of water to just below a simmer. Lower the cold poached egg into the water with a slotted spoon and warm for 30-45 seconds until heated through. Drain on paper towels and serve immediately.

Recipe Tips and Notes

• Use fresh eggs. Older eggs have looser whites that will spread in the water. To test freshness, place the egg in water – if it lays flat on the bottom, it’s fresh and perfect for poaching.
• The temperature matters. Keep your water at a gentle simmer, not a rolling boil. You should see small bubbles, not large ones that could break up the egg.
• Don’t skip the straining step. Using a fine-mesh strainer to remove the loose egg whites is key to getting that perfectly shaped poached egg without the whispy edges.
• The water depth counts. Using at least 4 inches of water allows the egg white to wrap around the yolk as it drops, creating that classic teardrop shape.
• The vinegar is optional. While vinegar helps the whites coagulate faster, a small amount won’t affect the taste. You can skip it if preferred.
• Multiple eggs? Skip the vortex. While the swirling water works great for one egg, cook multiple eggs by gently lowering them into calm water, one at a time.
• Timing is key. Set a timer for exactly 3 minutes for runny yolks, or 3½ minutes for slightly firmer yolks.

Frequently Asked Questions