Perfectly Poached Eggs

Poached eggs are one of my favorite things for breakfast. I like them runny but not wet-gooey and viscous in thickness and rich in flavor. My mother used to make me soft-boiled and poached eggs when I was younger. We used to use an egg poacher that looked like a double-boiler. In fact, until the other day, this is how I had been making poached eggs my entire life.  The problem with using poaching contraptions is that they really rough-up your eggs. They don’t cook them evenly, you have to use Pam or some other non-stick product so you can remove the egg, they’re a pain to clean up, and they never ever come out looking like this…

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So how do you poach eggs so they come out looking and tasting so awesome? It’s simple. There are just three steps and the whole thing, whether you make 1 egg or 5, should take about 10-15 minutes. The full recipe is below. I’m also including some step by step pictures to help you along the way.

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This is more like a typhoon, but you get the idea…Let me know how they turn out!

Perfectly Poached Eggs
Prep time
Cook time
Total time
Perfectly poached eggs the professional way!
Recipe type: Breakfast
Cuisine: Delicious!
Serves: 1
  • 2 medium sized pots
  • 1 bowl filled with ice water
  • 2 tbsp White Vinegar
  • 1 egg
  1. Fill 2 medium sized pot ¾ of the way full
  2. Add 2 tbsp of white vinegar to one of the pots. The other pot should not contain vinegar.
  3. Crack your egg into a glass or other small container
  4. Bring the water aaaalmost to a boil under medium-high heat being careful not to let the water boil (small bubbles forming on the bottom of the pot are ok)
  5. Stir the water in a circle at a medium speed (More than a baby stir but not trying to create a typhoon)
  6. Add the egg to the hot water while the water is still moving in a circle
  7. Let the egg sit until it starts to take shape. You will first see the outline of the egg whites, then you will see the egg whites turn a translucent-white, and then finally will turn white. Ideally the egg will form with a white film over the yolk.
  8. After about 6 minutes, remove the egg from the water with a slotted spoon
  9. Dump the egg carefully into the bowl with ice water. The ice water will help get rid of the vinegar taste and will help the egg keep its shape.
  10. After another 4 minutes or so, pick the egg up with the slotted spoon and add to the clean pot of hot water and let it sit in the water for another 3-4 minutes.
  11. Remove from the water and place on a piece of toasted bread.
  12. Enjoy!


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