Perfect Poached Eggs Recipe

Poached Eggs on a pink plate with a fork.

5 from 1 vote

Perfect Poached Eggs Recipe

Unlock the secret to the perfect poached egg. This simple, foolproof method guides you to creating delicately firm whites and a beautifully runny, liquid-gold yolk every time. An essential technique for elevating everything from classic Eggs Benedict to simple avocado toast.

Prep Time2

Cook Time10

Total Time12

Course: Breakfast, Brunch

Cuisine: American, French

Keyword: 15 Minutes, breakfast, brunch, poached eggs

Servings: Eggs

Author: Karina

Ingredients

4 large eggs
2 tbsp white vinegar

US - Metric

Instructions

Fill a saucepan with at least 4 inches of water. Add white vinegar and bring to a gentle simmer over medium heat.
Stir the simmering water to create a gentle whirlpool.
Crack an egg into a small bowl, then gently slide it into the center of the whirlpool.
Cook for 3 minutes for a runny yolk.
Lift the poached egg from the water with a slotted spoon, draining any excess water.
Repeat for the remaining eggs.

Notes

My Secrets for Poaching Perfection

Freshness is Everything: This is my number one, non-negotiable rule. The absolute freshest eggs have firmer whites that hold their shape beautifully. This is your best defense against those dreaded, wispy bits and the key to a perfectly compact egg.
The Sieve Trick (My Favorite Secret!): Want to know a restaurant-level secret for a perfectly shaped egg? Crack your egg into a small fine-mesh sieve before placing it in the ramekin. This allows the thin, watery part of the white to drain away, leaving you with only the firm white that will wrap beautifully around the yolk.
Gentle Simmer, Not a Rolling Boil: This is so important! Look for gentle, champagne-like bubbles at the bottom of the pot. A raging, rolling boil is far too aggressive and will tear your delicate egg whites apart. Patience and gentle heat are your best friends here.
The Best Brunch Hack Ever: Making these for a crowd? Poach all your eggs ahead of time! As soon as they're done, transfer them to an ice bath to stop the cooking. You can store them in cold water in the fridge for up to 24 hours. When you're ready to serve, just gently reheat them in a pot of simmering water for 30-60 seconds. Perfect poached eggs on demand

Nutrition