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Poached Eggs

Poached eggs are a perfect addition to any breakfast or brunch and they are so simple to make! Learn how to make the perfect poached eggs with a runny center and no hassle!

Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
Servings: 4 eggs
Calories: 64 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 4 eggs
  • 1-2 Tablespoon vinegar

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, crack an egg in a sieve over a bowl and let it strain until all the thin liquid from the egg whites has been removed. Transfer the egg to a ramekin.
  3. Stir the vinegar into the water and create a vortex to help the egg white wrap around the yolk. Lower the heat to simmer and add the egg into the center of the vortex and cook it for about 3 -4 minutes or until the egg white is set.soft poached egg: 3 minutesmedium poached egg: 3.5 minuteswell done poached egg: 4 minutes
  4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve warm immediately.

Notes

  • Use the freshest eggs for the best poached eggs. Using older eggs to make poached eggs can result in rubbery results. To check for freshness, place them in a bowl of water. If they sink they are fresh and good to use.
  • Use a fine mesh sieve to strain some of the thin egg whites from the egg. This removes any excess liquid from the eggs and helps eliminate those white wispies and with this tip, you will always make the perfect poached eggs.
  • Use a deep pot of water for the best results. This method with produce a classical spherical or teardrop shape.
  • Add vinegar to the water. Water with vinegar helps the whites to set up quickly, ensuring that the yolks (which typically cook more quickly) will remain runny. The vinegar also helps keep the egg white together.
  • Create a vortex and slowly pour the egg in the center of it. This helps create a more uniform spherical egg as the egg white wraps around itself.
  • Add the eggs to the water when the water is simmering. For perfectly poached eggs in water, you need to add the egg when the water is gently simmering not when boiling.
  • Add eggs to the liquid one at a time. To avoid the yolks from breaking, transfer the eggs into the water from the measuring cup one at a time and keep the measuring cup as close as possible to the surface of the water. This will allow the eggs to slide gently from the measuring cup into the water.
  • Pour the egg in slowly from a ramekin, don't crack it straight into the water.
  • Cooking time is very important. Knowing how long to poach an egg can mean the difference between tough, overcooked eggs and tender poached eggs with perfectly cooked whites and runny yolks. To make poached eggs without fear of disappointing results, use a cooking timer. Typically, the cooking time for poached eggs is 3 minutes for a runny yolk and 4 minutes for medium-cooked poached eggs.
  • Remove any excess water from the eggs before plating them, or water can form on the plate.
  •  

Nutrition Information

Calories 64kcal (3%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 164mg (55%) Sodium 63mg (3%) Potassium 61mg (2%) Sugar 1g (2%) Vitamin A 238IU (5%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4eggs

Amount Per Serving

Calories 64

% Daily Value*

Calories 64kcal 3%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 164mg 55%
Sodium 63mg 3%
Potassium 61mg 1%
Sugar 1g 2%
Vitamin A 238IU 5%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.