Description
This recipe provides two methods to perfectly poach eggs: the Easy Method ideal for multiple eggs and the Whirlpool Method for neater, individual eggs. Learn how to prepare tender whites with runny yolks, perfect for serving on toast, asparagus, or in dishes like Eggs Benedict.
Ingredients
Scale
Ingredients
- 6 eggs (cold from fridge)
- 2 tbsp white vinegar or cider vinegar (for Whirlpool Method only)
Instructions
- Strain Eggs: Crack an egg into a small strainer set over a bowl. Let it sit for 30 seconds, gently jiggle to strain watery whites. This step ensures a firm egg white for poaching.
- Transfer to Teacups: Carefully move strained eggs into individual teacups, one per cup, preparing them for cooking. For the Whirlpool Method, max 2 eggs; for Easy Method, up to 6 eggs at once.
- Prepare Water: Bring water to a boil, then reduce heat to maintain tiny bubbles but no large bubbling to ensure gentle cooking.
- Easy Method Setup: Fill a pot with 7.5 cm (3 inches) of water, bring it to boil then lower heat as described.
- Cook Eggs – Easy Method: Submerge a teacup into the water and gently roll the egg out onto the pot base to get a neat shape. Repeat for additional eggs quickly, within 15 seconds total.
- Turn Eggs: About 20 seconds after the first egg is in, start gently flipping eggs upside down with spoons, beginning with the first added egg.
- Second Turn: Let eggs cook 1 minute, then turn them again carefully for even cooking.
- Check Doneness: After another 30 seconds, lift one egg to check; whites should be soft but set and yolks runny.
- Drain and Serve: Remove eggs with slotted spoon and place on paper towels for 15 seconds to drain and dry without sticking.
- Whirlpool Method Setup: Fill a small pot with 7.5 cm (3 inches) of water, add vinegar if desired, bring to boil then lower heat as above.
- Create Whirlpool: Stir water rapidly with the back of a wooden spoon in a 10 cm (4 inch) circle to form a vortex lasting 7 seconds.
- Add Egg: Gently slip strained egg into center of vortex, holding teacup close to water but not touching it to maintain whirlpool motion.
- Cook in Whirlpool: The spinning water wraps whites around the yolk. Cook 1.5 to 2 minutes; optionally rotate or swirl water after 30 seconds for even shape.
- Check and Drain: Lift egg with slotted spoon, check for set whites and runny yolk, then drain on paper towels for 15 seconds.
- Multiple Eggs Whirlpool: For more eggs use 15 cm (6 inches) water. After the first egg sets (~30 seconds), swirl again and add the next eggs, up to 4.
- Batch Storage: Store finished poached eggs in cold water or iced water to stop cooking if making in large quantities.
- Reheating: Bring water to boil, reduce heat, then dip cold poached eggs in hot water for 30 seconds to reheat without further cooking.
- Serving Suggestions: Serve poached eggs on toast, avocado, asparagus, baked beans, Caesar salads, or as Eggs Benedict.
Notes
- Use fresh, cold eggs straight from the fridge for best poached shape.
- Adding vinegar in the whirlpool method helps the egg whites coagulate faster, but it’s optional.
- Maintain water at a gentle simmer during cooking to avoid breaking eggs apart.
- Don’t leave poached eggs on paper towels for too long; they can stick and lose shape.
- For larger batches, use cold or iced water to halt cooking and maintain quality.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: International
Keywords: poached eggs, easy poached eggs, whirlpool method, breakfast recipe, brunch, egg recipe, how to poach eggs
