A perfectly poached egg is a thing of beauty—silky, delicate, and with a runny yolk just waiting to be broken. Whether you’re topping avocado toast or making eggs Benedict, mastering the technique ensures flawless results every time.
What You’ll Need:
- Fresh eggs
- Water
- White vinegar (optional)
- A slotted spoon
- A small bowl or ramekin
Step-by-Step Guide to Perfect Poached Eggs:
1. Use Fresh Eggs
Fresh eggs hold their shape better and result in a neater poached egg. Older eggs tend to spread in the water.
2. Heat the Water to the Right Temperature
Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (around 180–190°F or 82–88°C). The water should have small bubbles but not be boiling.
3. Add a Splash of Vinegar (Optional)
A teaspoon of white vinegar helps the egg whites set faster, preventing them from spreading too much.
4. Create a Gentle Swirl (For a Neater Shape)
Using a spoon, stir the water in one direction to create a gentle whirlpool. This helps the egg wrap around itself for a rounder shape.
5. Crack the Egg into a Small Bowl
This makes it easier to slide the egg gently into the water without breaking the yolk.
6. Gently Lower the Egg Into the Water
Slowly pour the egg into the center of the swirling water. Let it cook undisturbed for about 3–4 minutes for a soft yolk, or 5 minutes for a firmer yolk.
7. Remove with a Slotted Spoon
Carefully lift the egg out and place it on a paper towel to drain excess water.
8. Serve Immediately
Poached eggs are best enjoyed fresh. Serve over toast, salad, or your favorite dish.
Troubleshooting Tips:
- Egg whites too wispy? Use fresher eggs or strain off the thinner whites before poaching.
- Eggs breaking apart? Avoid dropping them from too high—gently slide them in.
- Water too hot? Keep it at a simmer, not a rolling boil.
With a little practice, you’ll be poaching eggs like a pro. Enjoy!
