(This is the newest installment in my “How to” series. Be sure to check out some of the previous tutorials, such as chopping an onion, julienning a carrot, and holding and cutting with a chef’s knife.)
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!
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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!
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.
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.
Recipe using poached eggs:
The Bites Site’s Smoked Salmon Eggs Benedict
Simply Recipes’ Poached Egg and Bacon Salad
The Kitchn’s Turkish Poached Eggs over Yogurt
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.
Nithu says
Those are lovely clicks. So tempting.
Kay Heritage says
Dara, I simply love your tutorial series! This is egg-cellent!
Pegasuslegend says
This is awesome info especially for new cooks! Nice job!
Sommer J says
Eggcellent post! I'll get my coat 🙂
I've never poached an egg before. THis will be impressive for a lunch with the ladies this spring. Thanks for posting, will refer back when I do it. Have a great day!
Spoon and Chopsticks says
Nice little tutorial. Love that photo of your poached egg.
miss says
I love poached eggs! My husband bought me one of those pans with the individual cups and maybe that's cheating, but your method seems so easy, thanks for sharing.
Drick says
hey, I knew that…. I just have a hard time doing it
megi says
Your tutorials are so helpful! The eggs look so perfectly cooked.
nancy@skinnykitchen.com says
What a terrific post and so helpful too! Especially for beginners in the kitchen.
Tyla says
The day someone showed me how to poach an egg in a pot of boiling water (rather than in an "egg poacher") kind of changed my breakfast life. It's the only way to go!
MilaJeDraga says
Thank you for this "how to" section 🙂 It's very helpful for beginners like me 🙂
Monet says
A poached egg is one of my favorite weekend treats. What a great tutorial! I'm sending this to Ryan so he knows what to make me on Monday 🙂 I hope you have a wonderful Sunday. Rest, rejuvenate and spread some love!
marla says
Dara, once I learned this technique there was no going back. It is so simple & yet we all fear it at first. Love this how to post & the photos are gorgeous! xo
You are darling in the egg chair!
Big Boys Oven says
this is fabulous! it will impressed my guests for a morning glory! 😉
Cookin' Canuck says
Thanks so much for all of your comments. I hope each of you have a wonderful Valentine's Day (and breakfast).
Cakewalker says
Not only is the tutorial spot on, it is laced with your charming voice. When I saw your photo, I smiled for the poached eggs on a slice of whole grain toast is my weekday favorite brekfast – my smile was as big as the egg chair! Have a Happy Valentine's Day…
sara @ CaffeIna says
My hubby is very grateful for this post! Poached eggs are his favorite way to eat eggs and I was not able to make them till now. Have a wonderful Sunday!
Cheryl says
Thank you for the "how to" series.
You can poach eggs a day ahead of time? Who knew?! That'll make Sunday brunches a bit less stressful.
theFromagette says
Poaching perfection…thanks!!
K. Belfield says
I could have used your advice this morning. I tried and failed miserably, however it was my very first attempt.
Thanks for the advice.
Soma says
Just the way I love it – the oozy yolk is GOOOOD. Thanks for this post; will do the vinegar next time. I use vinegar when a boiling egg cracks, but never did it while poaching.
Belinda @zomwppa says
Perfectly poached! Love that chair!
Nancy says
Excellent demo on how to properly poach an egg!!! It definitely looks scarier than it is and you did a great job illustrating how easy it is to do!!!
Bren says
oh fun, I have that plate! so much fun to plate food on! And poaching eggs is great and make for good bfast food, especially with avocado. 🙂
Elizabeth and Jared says
Thank you so much for giving me these instructions. I've never poached an egg! Out of fear that I'll ruin it and never try it again! Im going to try it this weekend! Thanks Again!
Rochelle says
I can't say I'm afraid of poaching a egg any more cause I've done it, but I do sometimes have a problem with how long to cook it for. Love knowing the exact time for it now and I really must try this skillet version, thanks for the lesson 😀
Jenny says
Love the eggy photos! I am a egg lover, so bring on the poached eggs!! Happy Valentine's Day Dara!!
RecipeGirl says
I'm totally making poached eggs for breakfast!! Love them, and this is a terrific page to bookmark.
A SPICY PERSPECTIVE says
I love these how-to post! And the photo in the egg chair is too cute! Happy Valentine's Day!
Dulce Dough says
Thank you for this! I have never poached an egg before, but I think I can do it now that I read your thorough instructions!
Kristine says
Oooh! Thanks so much for posting! I tried these techniques last night for dinner and, voila! lovely poached eggs! I've been poaching eggs a different way for years, but I love this one much better. Cheers and Happy Valentine's Day! (And really beautiful egg photo, too!)
tastesbetterwithfriends says
Thanks Dara, I love these little tutorials. I had always heard to swirl the water and then drop the egg in. Or is that some random folktale my grandma told me that somehow stuck?
Tracy says
Great tutorial! I've never poached an egg before so I will have to try it!
Shaina says
Poached eggs are my favorite. I love putting them over nontraditional food like salads. Yum. Gorgeous, Dara!
Fuji Mama says
I LOVE that picture of you in the egg chair! You are so darn cute! I LOVE poached eggs. I used to be terrified of them too. So glad I got over it! Oh, and your pictures seem to get more gorgeous every day!
Michelle @ Brown Eyed Baker says
This is an awesome tutorial! I can never seem to get them quite right.
Shelby says
A great tutorial. I especially remember my mom poaching eggs at dinner time to eat with corned beef hash. She would poach the same way.
Deeba PAB says
Just gorgeous Dara…what a great tutorial. Love the pic of you in the egg chair!
Eliana says
Thanks for this awesome tutorial. I always have issues with these and will certainly put your tips to use.
Elle says
Poached eggs are my favorite! I usually get them right, but sometimes, they just don't cooperate. Or maybe it's me and not the eggs, haha!
Thanks so much for sharing this no-fail method!
SMITH BITES says
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!
A Canadian Foodie says
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
agirlandhercarrot says
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!
Kristina Vanni says
Great article! I am a sucker for the perfect runny egg. I could eat a poached egg for breakfast, lunch and dinner!
Sprinkled with Flour says
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:)
Megan says
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. 🙂
Jaime {sophistimom} says
How often I forget how much I love poached and soft boiled eggs. They're so delicious.
She's Cookin' says
My fave! And adding vinegar to the water is key. Great tutorial. They photograph much nicer than fried eggs, too 🙂
Elena says
Thanks to your lovely and explanatory how to, I poached my first egg with no redo. 🙂
Dara (Cookin' Canuck) says
Elena, I’m so glad to hear that! Way to go!
Michele Paydon says
This is exactly how my mother taught me to poach eggs, and I love them to this day.
Hillary says
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!