Simple, classic, and a little fancy 🍳
Here’s how to make a perfect poached egg every time.
How to Poach an Egg
You’ll need
- Fresh eggs (very important)
- Water
- 1 tsp vinegar (optional, helps whites set)
- Small bowl
- Slotted spoon
Steps
- Heat the water
Bring a saucepan of water to a gentle simmer—not a rolling boil.
You want small bubbles at the bottom. - Prep the egg
Crack the egg into a small bowl (this helps it go in smoothly). - Add vinegar (optional)
Stir vinegar into the water if using. - Create a whirlpool
Gently stir the water in a circle with a spoon. - Drop the egg
Slide the egg into the center of the swirl. - Cook
Poach for 3–4 minutes for a runny yolk,
4–5 minutes for medium. - Remove & drain
Lift out with a slotted spoon. Blot gently on a paper towel.
Tips for Success
- Fresh eggs hold together much better.
- Keep the water calm—boiling = wispy whites.
- For multiple eggs, skip the whirlpool and poach gently side by side.
Serve Ideas
- On toast with butter and salt
- Avocado toast
- Eggs Benedict
- Over sautéed greens or hash
If you want, I can also show you the no-fail cling-wrap method, the restaurant-style shallow pan trick, or how to poach eggs ahead of time for a crowd.
