A poached egg has a set white wrapped around a runny yolk, cooked gently in simmering water without any shell. The keys are a fresh egg, water that is barely bubbling, and a short cook time. This method gives you a clean, tender poached egg for toast, salads, or brunch.
What you'll need
- Fresh eggs
- A saucepan of water
- A splash of vinegar (optional)
- A small bowl or ramekin
- A slotted spoon
Step by step
- Heat the waterFill a saucepan a few inches deep and bring it to a gentle simmer with small bubbles, not a rolling boil.
- Add a little vinegarStir in a teaspoon of vinegar if you like, which helps the white set faster and hold together.
- Crack the egg into a bowlBreak each egg into a small bowl or ramekin first so you can slide it in gently and check for shell.
- Create a swirlStir the water to make a gentle whirlpool, then lower the egg into the center so the white wraps around the yolk.
- Cook until setPoach for about three minutes for a runny yolk, leaving it a minute longer if you prefer it firmer.
- Lift and drainRemove the egg with a slotted spoon and rest it briefly on a paper towel to drain off excess water.
Handy tips
- Use the freshest eggs you can, since older whites spread out more and give ragged edges.
- Poach one egg at a time until you are confident, then add them in quick succession.
- Trim any wispy strands of white with a spoon before serving for a neater look.
FAQ
Do I really need vinegar?
No, but it helps the white coagulate quickly. With very fresh eggs and barely simmering water you can poach successfully without it.
Why does the white spread everywhere?
Usually the egg is not very fresh or the water is boiling too hard. Use fresh eggs and keep the water at a gentle simmer.
Can I poach eggs ahead of time?
Yes. Cook them slightly underdone, then hold them in cold water and reheat briefly in hot water just before serving.