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Poached eggs

Perfect Poached Eggs

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 4 minutes
  • Total Time: 7 minutes
  • Yield: 4 eggs 1x


Here’s how to poach an egg…perfectly! Here are all the secrets to getting firm whites and a runny yolk with no effort at all.


  • 4 fresh eggs
  • 1 splash white vinegar
  • Kosher salt
  • Equipment: small bowl, large skillet, slotted spoon, tea towel


  1. Fill a large skillet with 1 1/2 inches of water. Add a pinch of salt and a splash of vinegar. Heat over medium high heat until bubbles start to regularly rise off the bottom, just below a simmer (about 190 degrees Fahrenheit). Be careful to maintain the temperature throughout the cooking process and ensure the water does not boil.
  2. Crack each egg into a small bowl, then carefully slide each egg into the water. Make sure to give plenty of space between each egg. The egg whites will spread out a bit as they hit the water, then soon start to form up. (You can use a spoon to make them stay next to the yolk: once they’re cooked they’ll form together better.)
  3. Allow the eggs to cook for 4 minutes, until the whites set. Then turn off the heat. Remove the eggs with a fine mesh sieve or slotted spoon, then place them on a plate lined with a paper towel or clean dish towel to allow the poaching water to drain. If desired, trim the edges before serving.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian