Here’s a simple, foolproof guide to making a poached egg 🍳—soft, silky, and perfect for toast, salads, or breakfast bowls:
How to Poach an Egg
Ingredients
- 1 fresh egg
- Water (about 5 cm / 2 inches deep in a pan)
- 1 tsp vinegar (optional, helps the egg hold its shape)
- Salt (optional, for seasoning after poaching)
Instructions
- Heat the water
- Fill a small saucepan with water, about 5 cm deep.
- Heat until it’s just below boiling (small bubbles forming, not a rolling boil).
- Add vinegar (optional)
- Helps the egg whites coagulate faster and stay neat.
- Crack the egg
- Crack the egg into a small bowl or cup—this makes it easier to slide into the water gently.
- Create a gentle whirlpool (optional but helpful)
- Stir the water in a circle to create a small whirlpool; this helps the egg white wrap around the yolk.
- Slide the egg in
- Carefully lower the egg into the center of the whirlpool.
- Poach
- Cook 3–4 minutes for a runny yolk
- Cook 5 minutes for a slightly firmer yolk
- Use a slotted spoon to lift the egg out.
- Drain and serve
- Place on a paper towel to remove excess water.
- Season with salt and pepper, and serve immediately.
Tips
- Fresh eggs work best—older eggs spread out more in the water.
- Don’t overcrowd the pan; poach 1–2 eggs at a time.
- Poached eggs are perfect on avocado toast, salads, or with hollandaise sauce for eggs Benedict.
I can also give a super easy microwave method for a single poached egg in under 2 minutes if you want a faster option.
Do you want me to do that?
