Somewhere along the way, poaching eggs got a bad rep for being complicated and difficult. I’ve read all kinds of tips, from adding vinegar to creating tornado water funnels, and many, many more.
From my experience, the simple steps below are all you need for a perfectly poached egg in minutes. It’s simple and uncomplicated. Something to keep in mind is, the fresher the egg, the better the look. Older eggs will taste fine, but tend to have more transparent, wispy bits when poached.
Once you master the poach, you’ll find yourself topping more meals with eggs–like I did here.
Want to see a video tutorial? You can watch my process here in the “How To” stories.
How to Poach an Egg
- Boil Water
Bring A small pot of water to a rapid boil and reduce the boil to a very low simmer. This is important. Your water shouldn’t be too hot.
- Break the egg and swiftly slip it into the simmering water.
- Allow the egg to “set up” for about 10 seconds
Then gently stir the water to ensure the egg doesn’t stick to the bottom.
Cook for 2-3 minutes, gently stirring in a circle as needed (once or twice). Be careful not to break the yolk.
- With a slatted spoon, gently remove the egg from the water.
Slip the poached egg onto the dish of your choice and enjoy the runny, gooey goodness.