Published 11/27/2022 With a few tips and a little practice, you’ll have a delicious, perfectly poached egg in no time.
The Perfect Poached Eggs
Poaching eggs can seem quite intimidating to some. Whether it’s getting just the right amount of vinegar in your water or nailing down that flawless whirlpool motion, it can take a few tries to get your poached eggs looking and tasting just right. Luckily, we’ve done all the trial and error for you so you can skip ahead to the good part: cooking and eating an effortlessly tasty poached egg.
What is the point of poached eggs?
There’s a lot to love about poached eggs besides the pure satisfaction of an oozy egg encased in fluffy egg whites. In fact, one of the greatest benefits of poaching your eggs is that there’s no added fat required. We’re talkin’ jammy yolks and firm egg whites. We’re sharing perfect recipe pairings to round out your delicious breakfast. Frying your egg in a pan requires butter or oil, but not with a poached egg! They are cooked directly in water to make a delicious, low-calorie alternative.
What You Need for Poached Eggs
Many assume that something as seemingly gourmet as a poached egg would require a lot of equipment. However, all that you need to make the perfect poached egg is:
1 pot of water 1 fine mesh strainer 1 bowl 1 spoon
If you have an egg poaching cup, even better! But you’ll be just as fine without one.
How to Make a Poached Egg
BOIL WATER
First, bring a large pot of salted water to a boil. Once boiling, turn the heat down to the lowest setting.
STRAIN EGG WHITES
Next, get your fine mesh strainer and place it over a small bowl. Coat the mesh with a little olive oil and crack your egg into the strainer until all of the excess egg white strains into the bowl.
ADD THE EGG & COOK
Carefully place the entire mesh strainer, with the egg, into the simmering water. Allow the egg white to cook a little before gently tipping the strainer into the water to fold over the egg yolk.
STIR WATER
Last but not least, it’s whirlpool time! Gently stir the water with a spoon so the egg moves with the swirling water. After a few moments, stop stirring. Once the egg starts slowing down, give it another little stir and let the egg poach for about 3-4 minutes. You can wait longer if you’d like a harder yolk. Repeat with the remaining eggs, and serve. Congrats! You are officially an egg poaching master.
Make-Ahead Poached Eggs
Making a big batch of poached eggs is quite simple. Whether you’re serving them for a crowd or even just as meal prep for yourself, this easy method will have your eggs just as fresh and unscathed as the day you made them.
Top Tips
Use fresh eggs: Eggs are always better fresh, be sure to check the date on your eggs before poaching them. Don’t skip the strainer: This recipe was tested with and without a fine mesh strainer and the strainer made all the difference. Cook time will vary: We tested this recipe with medium eggs and large eggs. The cook time varied by egg size.
What to Serve with Poached Eggs
Bacon Maple Breakfast Sausage Sheet Pan French Toast Cinnamon Roll Waffles Banana Oatmeal Pancakes Greek Yogurt and Steel Cut Oatmeal Parfait Blueberry Orange Granola + Yogurt Healthy Smoothies
Storage
Store your poached eggs by carefully removing each egg from the water with a slotted spoon. Quickly and carefully place them in a bowl of icy water to stop your eggs from cooking, breaking, or sticking. Then simply place your bowl of eggs in the fridge until ready to eat! To reheat: Reheat eggs on low in the microwave to be sure you don’t over cook them.
Egg Tutorials
Perfect Hard Boiled EggsOver-Medium EggsSoft Boiled EggsPoached EggsOver Easy EggsOver Hard EggsBaked EggsScrambled EggsSunny Side Up EggsFried EggsAir Fryer Hard Boiled Eggs
