Teriyaki Poached Eggs

Poached eggs are always a classic breakfast when you want to feel fancy, but if you want something to give your breakfast a different twist i got the KEY to take your mornings to the next level. Teriyaki Sauce.

I got two versions, both are EASY, QUICK, and most importantly, FULL OF FLAVOR.

What Makes These Eggs So Good

Poached eggs can be hard if you don’t know the right method, luckily i have no one, but TWO foolproof methods to make the process easier.

I created two versions of this recipe, one for those days when we need something easier, and the BEST part, the Airfryer is part of the recipe.

But if you want even MORE flavour, the classic version is for you. This version combines the classic way to cook the poached eggs, but in a homemade teriyaki sauce, letting the eggs cook directly in the sauce. Absorbing better the twist that your mornings were expecting.

These Teriyaki Poached Eggs are different, faster, and very easy to make.

Classic or Airfryer?

Deciding which method you want to use is up to you. The classic version lets the poached eggs absorb all the flavour of the homemade teriyaki sauce. Making this recipe is a completely different experience from your classic poached eggs.

If you want less-hand action, the airfryer version is for you. Making poached eggs in the air fryer was never complicated, and even tho they’re amazing by themselves, adding the teriyaki sauce adds that richness that makes your breakfast take another direction. It works perfectly with recipes like turkish eggs, you can make the sauce at the same time your eggs are cooking.

Classic Teriyaki Poached Eggs: Ingredients

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• Soy Sauce. Soy sauce provides the savory backbone of the dish. It brings salt, umami, and depth, which helps balance the sweetness of the sugar and mirin. Using regular soy sauce keeps the flavor bold enough to stand up to the eggs.
• Mirin. Mirin adds mild sweetness and acidity, helping the sauce stay balanced rather than overly salty. It also gives the teriyaki its signature glossy finish, which clings gently to the eggs when they’re removed from the pan.
• Fresh Ginger and Garlic. These two ingredients bring warmth and aroma to the sauce. Ginger adds freshness and a slight bite, while garlic rounds out the flavor. Simmering them gently softens their sharpness, so they enhance the sauce without overpowering the eggs.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Classic Teriyaki Poached Eggs

I know they can sound a little intimidating, but I developed the perfect method.

They’re boiled like a normal poached egg, but instead of water, the eggs are going to be cooked in the teriyaki sauce.

How To Make Homemade Teriyaki Sauce

1. In a saucepan, mix the soy sauce, sugar, grated ginger, minced garlic and mirin.

2. Once the teriyaki sauce has thickened, lower the heat so it stays gently simmering and not boiling.

How to Poach the Eggs

1. Carefully crack the eggs directly into the teriyaki sauce. If you do more than 1, keep them separate if possible.

2. Let the eggs cook in the sauce. Cook for 3 min with a lid on, allowing the egg whites to set while the yolks remain soft.

3. Gently remove the eggs from the sauce with a spoon.

4. Garnish with roasted sesame and sliced green onions. Serve in a plate or a toast.

Airfryer Teriyaki Poached Eggs: Ingredients

• Eggs
  Eggs are the base of this recipe, so size matters. Medium to large eggs (around 60 g each) cook evenly in the air fryer and give you set whites with a soft, runny yolk.
• Teriyaki Sauce (Bottled or Homemade)
  Both work well here. Homemade gives you more control over sweetness and salt, but if you want something faster with fewer steps, a good-quality bottled teriyaki sauce is the best option. This version is meant to be quick, and bottled sauce keeps it that way.
• Water
  Adding water to each ramekin creates steam inside the air fryer. This gentle moisture helps the eggs cook evenly and prevents the whites from turning rubbery.
• Oil Spray
  A light spray of oil keeps the eggs from sticking to the ramekins, making them easier to remove without breaking the yolk.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Airfryer Teriyaki Poached Eggs

If you’re runing out of time or its just a lazy morning, this is the version you were looking for. You only need the airfryer. Poached eggs have never been that EASY.

1. Spray the remekins with non-stick cooking spray. Preheat the Air Fryer (with the cups of water in it) to 400 F/ 200°c for 5 minutes

2. Poach the eggs in the air fryer. Be careful so the water doesn’t spill out.

3. Remove the cup from the air fryer, taking care because they are very hot.

4. Use a spoon to gently lift it out of the cup onto your plate or onto a piece of toast.

5. Garnish with green onion and sesame oil.

6. Finish with a drizzle of bottle teriyaki sauce and enjoy.

These eggs are simple, but they’re versatile.

Serve them over warm steamed rice if you want something more filling. The sauce seeps into the rice and makes it feel like a full meal with very little effort. If you’re keeping things lighter, they work just as well over sautéed greens or alongside roasted vegetables.

They’re also great on toast, especially if you like that contrast between crisp bread and soft yolk. If you’ve made other quick egg recipes on the site before, this one follows the same idea. Minimal ingredients, fast cooking, big flavor.

However you serve them, the key is to plate them while the yolk is still soft and the sauce is warm.

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