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    Home » Breakfast

    How to: Poach an Egg

    Published: Feb 12, 2011 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 52 Comments

    How to: Poach an Egg (Tutorial)

    Let's see a show of how of hands for how many of you quake with fear at the thought of poaching an egg. I fully admit that, up until about six months ago, I would have raised two hands. Poaching eggs was a task that should be left to the professionals. Each time I attempted the seemingly impossible skill, creeping tendrils of egg white would fill the pot, or the yolk would be hard as a rock. The eggs were getting the best of me and the little control freak sitting on my shoulder was not okay with that.

    When I went on a trip with the kind people at the American Egg Board (you know, the Incredible Egg people), Jeffrey Saad (host of the Cooking Channel's United Tastes of America), showed us how to achieve a perfect, runny poached egg every time out of the gate. It was probably a skill he learned on day one of culinary school but, to me, it made the man a verified genius!

    Egg Trip Collage

    Come on, who can resist getting their picture taken in an egg chair?

    By using a large skillet rather than a pot, this method gives you more control over the eggs. A touch of vinegar is added to help keep long tendrils of egg white under control. And the timing? Three minutes every time - it works like a charm.

    An aside on Egg Nutrition:
    In our house, eggs are one of our go-to foods for a quick meal. There is nothing easier than whipping up an omelet on a busy week night. So, I was happy to hear the USDA's newly-released data on eggs. Once thought to be a little oval full of heart-stopping cholesterol, the USDA reports that eggs actually have 14 percent less cholesterol than originally reported. In addition, one large egg now provides 41 IU of Vitamin D, a 64 percent increase since 2002. That means that making egg benedict on the weekend, with my newly-found poaching skills, and fitting in a couple of egg-based meals during the week can fit with the healthy lifestyle we are trying to achieve. Now, onto the poaching.

    Poaching an egg:

    Step 1:
    Fill a large skillet with water to three-quarters full and set over medium heat. Bring to the water to a simmer, add 1 teaspoon vinegar (any kind will do), and a couple pinches of salt.

    Why?
    Vinegar is used to speed up coagulation, which will stop the egg from spreading through the water. The salt is added for seasoning, and is optional. If you prefer, season after removing the eggs from the water.

    Step 2:
    Crack the eggs directly into the water. Make sure the water remains at a simmer, adjusting the heat as necessary.

    Why?
    Many people recommend cracking the egg into a small bowl, and then sliding the egg into the water. However, if you take care not to break the yolk, it is easier to crack the egg directly into the water. Just go for it!

    HowtoPoachEgg1

    Step 3:
    Cook for 3 minutes to achieve a perfectly poached egg. Using a slotted spoon, remove each egg from the water and blot on a paper towel to remove excess water before transferring to serving plate.

    Why?
    No one likes soggy toast or English muffins, so be sure not to skip this step.

    HowtoPoachEgg2

    If you are making poached eggs for a crowd, they can be made ahead of time. When first poaching, the eggs should be undercooked, for 2 minutes. Store the eggs in a bowl of ice water in the fridge for 1 to 2 days. Before serving, use a slotted spoon to transfer the eggs from the bowl into gently simmering water. Leave in the water for 1 minute, then remove, following directions above.

    HowtoPoachEggLS

    Disclaimer (or nondisclaimer): This is not a sponsored post. The opinions are my own and the information regarding egg nutrition was released this week by the USDA.

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      Reader Interactions

      Comments

      1. Hillary

        May 07, 2014 at 5:40 am

        Thanks so much for sharing this! I read this last night and made some this morning for breakfast! I think I need a deeper pan as my yolks were sticking up out of the water a bit but it actually turned out AWESOME! I'll be making these a lot more often! Thanks again!

        Reply
      2. Michele Paydon

        March 13, 2013 at 3:37 pm

        This is exactly how my mother taught me to poach eggs, and I love them to this day.

        Reply
      3. Elena

        February 03, 2012 at 8:18 pm

        Thanks to your lovely and explanatory how to, I poached my first egg with no redo. 🙂

        Reply
        • Dara (Cookin' Canuck)

          February 04, 2012 at 6:39 pm

          Elena, I'm so glad to hear that! Way to go!

          Reply
      4. She's Cookin'

        February 21, 2011 at 4:20 am

        My fave! And adding vinegar to the water is key. Great tutorial. They photograph much nicer than fried eggs, too 🙂

        Reply
      5. Jaime {sophistimom}

        February 19, 2011 at 4:48 pm

        How often I forget how much I love poached and soft boiled eggs. They're so delicious.

        Reply
      6. Megan

        February 18, 2011 at 5:24 pm

        Thank you for this tip! I've poached many imperfect eggs and some OK ones, and now I can finally make the perfect poached egg. 🙂

        Reply
      7. Sprinkled with Flour

        February 17, 2011 at 8:53 pm

        Ok, since I have never mastered the art of flipping a fried egg without murdering it, I though maybe I could learn to poach one instead. Your post has given me the courage to try it....we'll see:)

        Reply
      8. Kristina Vanni

        February 17, 2011 at 5:44 am

        Great article! I am a sucker for the perfect runny egg. I could eat a poached egg for breakfast, lunch and dinner!

        Reply
      9. agirlandhercarrot

        February 16, 2011 at 5:56 pm

        If that isn't a perfectly poached egg than I don't know what is! A little globe of healthy goodness (the egg that is). Such great tips that are so useful, the vinegar is one I learned not so long ago. Who would've known?! I just sent the spaghetti squash recipe to the twitterverse. Happy Cooking!

        Reply
      10. A Canadian Foodie

        February 15, 2011 at 11:05 pm

        Brilliant. Absolutely brilliant, especially the 1 to 2 day ahead tip! Love the learning here. I also do a sous vide egg that is DEADLY delicious - in the shell in the water bath for an hour - really low and slow and it comes out of that shell in an indescribable consistency that is heaven on a plate.
        🙂
        Valerie

        Reply
      11. SMITH BITES

        February 15, 2011 at 8:55 pm

        poached eggs are so easy but not a lot of people know how easy it can be. adding the vinegar to the water was the trick for me - from then on, every egg came out perfect. nice pics too Dara!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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