Easily Poached Egg Recipe

Easily Poached Egg Recipe

Easily Poached Egg Recipe



Saucepan with lid or Egg Poacher (this is preferable but not essential)

Slotted spoon



Fresh eggs

Vinegar if preferred


Easy Poached Eggs Recipe

  • Prep time: 5 minutes
  • Cook time: 4 minutes

Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. However, the vinegar does affect the taste (just slightly)



  • Fill a shallow saucepan with a few inches of water and bring to a boil. Lower the heat until the water just simmers slightly (a few bubbles coming up now and then). You could add 1 or 2 teaspoons of vinegar to the water (seasoned rice vinegar works well)
  • Crack each egg by itself into a small bowl or cup. Hold the bowl/cup near the surface of the hot water and gently slip the egg into the water. You can use a spoon to push the egg white closer to the yolk, to help it hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them
  • Turn off the heat and cover the pan. Set a timer for 4 minutes when the egg whites should be completely cooked and the egg yolks still runny. Timing depends on the size of the eggs, and the altitude, so adjust accordingly. If you are at an altitude, or want firmer egg olks, you might need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time
  • Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve

Alternative Method

If you find the above method too ‘fiddly’ then make it really easy on yourself and use the egg poacher.

  • Remove the cups from the poacher and fill poacher with only 1/2-inch of water. Bring it to a low boil
  • Put a drop or two of olive oil in each of the egg cups you are using and spread around. (The cups are stick-free, but the oil still helps.)
  • Crack the eggs into the egg cups, one egg per cup. Place the egg filled cups back in their slots in the poacher. Put lid on poacher and cook for 4 minutes.
  • Remove from heat and carefully lift the egg cups out of poacher. Slide the poached eggs out of the cups onto serving plates or bowls.

Eggspertly done!