Poached eggs are simple, elegant, and perfect for breakfast, brunch, or as a protein boost on salads or toast. Here’s how to make perfect poached eggs every time.
🍳 How to Make Poached Eggs (Traditional Stovetop Method)
🧂 Ingredients:
- Fresh eggs (the fresher, the better)
- Water
- 1–2 tsp vinegar (white or apple cider – optional, helps whites set faster)
- Salt (optional, for serving)
🔥 Instructions:
1. Bring water to a gentle simmer
- Fill a medium saucepan with about 3 inches of water.
- Heat until water is just simmering, not boiling — look for small bubbles, not a rolling boil.
- Optional: Add vinegar (helps the egg white coagulate more neatly).
2. Crack the egg into a small bowl
- This helps you slide the egg gently into the water and avoid breaking the yolk.
3. Create a gentle whirlpool (optional but helpful)
- Stir the water with a spoon to create a gentle whirlpool — this helps wrap the egg white around the yolk.
- Carefully slide the egg into the center of the swirl.
4. Cook
- Let the egg poach for 3 to 4 minutes for a runny yolk, or a bit longer for a firmer center.
- Don’t stir or move it around too much.
5. Remove and drain
- Use a slotted spoon to lift out the egg.
- Gently dab it on a paper towel to remove excess water.
🍽️ Serve On:
- Buttered toast or English muffin
- Avocado toast
- Eggs Benedict
- Over steamed greens or rice bowls
🧠 Tips:
- Use fresh eggs: Older eggs spread out more and make messy poaches.
- Don’t overcrowd the pot: 2–3 eggs max at a time.
- You can crack eggs into ramekins in advance if poaching for a group.
🧊 Quick Microwave Poached Egg (for 1):
- Fill a mug or bowl with 1/2 cup water.
- Crack in 1 egg.
- Cover loosely with a plate or microwave-safe lid.
- Microwave for 30–50 seconds (watch closely).
- Drain and serve.
Let me know if you want poached egg variations (like soft poached vs medium), or ideas on what to serve them with!