Introduction

Poached eggs are a simple yet elegant way to enjoy eggs with silky whites and runny yolks. Whether for a cozy breakfast or a sophisticated brunch, mastering poached eggs will elevate your cooking repertoire.

The image shows three poached eggs on a white plate with a smooth texture. Each egg has a shiny white outer layer with small black pepper specks on top. One egg in the front is cut open with a silver fork, revealing a bright orange, runny yolk spreading out on the plate. Green parsley leaves are placed around the eggs for color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 6 eggs (fridge cold)
2 tbsp white vinegar or cider vinegar (optional, for whirlpool method only)

Instructions

Step 1: Strain the eggs by cracking each into a small strainer set over a bowl. Let it sit for 30 seconds and gently jiggle to allow watery whites to strain through.
Step 2: Carefully transfer each strained egg into individual teacups, one per cup. This makes handling easier when cooking.
Step 3: Bring water to a boil in a pot, then reduce the heat so only tiny bubbles form at the bottom without breaking the surface.
Step 4: Easy Method (for 4 to 6 eggs): Fill a pot with about 7.5 cm (3 inches) of water and bring to boil, then reduce heat as above.
Step 5: Submerge a teacup in the water and gently slide the egg onto the pot bottom to minimize drop distance and shape the egg neatly.
Step 6: Repeat quickly with remaining eggs, adding each within 15 seconds.
Step 7: About 20 seconds after the first egg goes in, gently turn the eggs upside down using a slotted spoon to help them set evenly. Start with the first egg and end with the last.
Step 8: Leave the eggs for 1 minute, then turn again.
Step 9: After another 30 seconds, check one egg with a slotted spoon; whites should be soft but set, yolks should remain runny.
Step 10: Lift eggs out and transfer to paper towels to drain and dry for 15 seconds. Do not leave them too long or they may stick to the towel. Serve immediately.
Step 11: Whirlpool Method: Fill a pot with 7.5 cm (3 inches) of water and add vinegar if using. Bring to boil then reduce heat as above.
Step 12: Stir water briskly in a 10 cm (4 inch) circle with the handle of a flat wooden spoon to create a whirlpool that lasts about 7 seconds.
Step 13: Carefully lower the egg from the teacup into the center of the vortex, keeping the cup close to the water without touching it.
Step 14: The swirling water will wrap the egg whites into a neat shape. Let it cook for 1½ to 2 minutes, optionally swirling or rotating the egg once or twice.
Step 15: Remove egg with a slotted spoon and check doneness; whites should be set and yolks runny.
Step 16: Drain on paper towels for 15 seconds and serve immediately.
Step 17: For multiple eggs with whirlpool, use 15 cm (6 inches) of water, adding each egg after the previous one sets (~30 seconds). However, the easy method is recommended for batches.
Step 18: To store cooked eggs, place them in cold tap water to stop further cooking. For large batches, use ice water to keep them cool.
Step 19: To reheat, bring water to boil then reduce to low heat. Transfer eggs from cold water to hot water and heat for 30 seconds. Drain and serve.

Tips & Variations

Use fresh, cold eggs for best shape and texture when poaching.
If you prefer, skip the vinegar; it can slightly alter the taste but helps whites coagulate faster.
Serve poached eggs on toast with avocado, asparagus, baked beans, or as part of Eggs Benedict.
For a neater shape, the whirlpool method helps the whites wrap around the yolk evenly.

Storage

Place poached eggs in a bowl of cold tap or ice water immediately after cooking to halt the cooking process. They can be stored this way for up to a day. To reheat, warm gently in hot water for 30 seconds; avoid overheating to keep yolks runny.

How to Serve

A thick slice of toasted bread sits on a white plate with a white marbled texture underneath. The first layer on the bread is mashed avocado, bright green with a slightly chunky texture, evenly spread. On top of the avocado, there are two poached eggs, smooth and white with a soft, round shape, sprinkled lightly with black pepper and small green herb pieces. In the background, halved cherry tomatoes add a pop of red color. The edge of a fork is visible at the plate's side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use older eggs for poaching?

Fresher eggs poach better because the whites are firmer and hold their shape. Older eggs may spread out more in the water, resulting in a less tidy appearance.

Why add vinegar to the water?

Vinegar helps the egg whites coagulate more quickly, which can make poached eggs hold their shape better. However, it is optional and may subtly affect flavor.