How To Make Poached Eggs

Learn how to make poached eggs with this easy step-by-step video tutorial and recipe!

A step-by-step video tutorial and recipe for how to make PERFECT poached eggs! | gimmesomeoven.com

With Easter just around the corner, I thought this would be the perfect time to post a little 5-part video miniseries here on the blog that I’ve wanted to do forever, focusing on one of the most egggg-citing fundamentals of cooking.

That’s right, we’re going to spent the whole week talking about how to cook EGGS!  ???‍?

As us romantic-comedy-lovers-of-the-90s learned from “Runaway Bride” back in the day, there are — of course — lots and lots of different ways that you can prepare eggs.  And I don’t know about you, but most people I know seem to also have lots and lots strong opinions too about how they like their eggs.  Hopefully we’ll cover your favorite kinds of eggs this week!  But to kick things off today, I thought it only appropriate to begin with the kind of eggs that Julia Roberts finally told Richard Gere that she loved the absolute best:

Poached Eggs!  ??

 

Ok ok, actually Julia’s character said that Eggs Benedict were her favorite kind of eggs, but we’ll get to that full recipe soon.

For today, let’s focus on how to make that perfectly poached egg that always steals the show in Eggs Benedict.  It’s the method that often seems to intimidate people the most.  But it’s actually incredibly quick and easy, especially when you follow these tips:

  • Use fresh eggs: Different methods of cooking lend better to different ages of eggs.  But when it comes to poached, always remember — the fresher the better.
  • Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs.  It helps the whites to coagulate more quickly.  And don’t worry — you can’t even taste it.
  • Swirl that whirlpool: This is my favorite trick to getting the whites to wrap tightly around the yolk.  Watch in the video below!
  • Ease the egg into the water: It’s best to be as gentle as possible when adding the egg to the simmering water when poaching.  So I recommend first cracking the egg into a small bowl, then gently lowering it into the waver (vs. cracking the egg directly into the water).  Small step –> big difference.
  • Don’t overcook: Set a timer so that you don’t forget about your eggs as they cook.

See?  Totally easy.  You’ve got this.

Happy poaching!

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How To Make Poached Eggs

Learn how to make perfectly poached eggs with this easy recipe and video tutorial.

Ingredients:

  • 1 egg
  • 1 tablespoon vinegar (preferably a mild-flavored vinegar like rice vinegar or apple cider vinegar)
  • salt and pepper

Directions:

  1. Crack the egg into a small bowl.  Set aside.
  2. Add enough water to a small saucepan until it is 1-2 inches deep.  Stir in the vinegar.
  3. Bring the water to a simmer.  Then use a spoon to swirl the water round and round until it forms a “whirlpool”.  (See video for a visual.)  Gently lower the egg into the swirling water, and watch as the water wraps the whites around the yolk.
  4. Simmer the egg for 3-4 minutes total, depending on how firm you’d like the egg whites.
  5. Remove egg with a slotted spoon, trimming off the uneven edges if you’d like (optional).
  6. Serve immediately, seasoned with a pinch of salt and pepper.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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32 comments on “How To Make Poached Eggs”

  1. I’ve heard of the vinegar trick many times, might as well really try it, since I’ve never been able to poach eggs successfully!

    Charmaine Ng

  2. Thank you for this!!! I’ve always been so intimidated by poaching eggs, but this looks way easier than I thought.

  3. I love your pics! Now i`m hungry :-)

    Neele vom

  4. What if you want to make more than one egg at a time? Do you swirl the water only once or each time you drop an egg in?

  5. Love the whirlpool trick! Any tips on making multiple eggs so they are all warm at the same time. For example, if you were making Eggs Bene for 4 people, how do you get all 8 eggs to come out and be both cooked and warm at the same time?

  6. It took me years to master poaching eggs and I finally nailed it and nail it every time. For me the big difference was using a deep frying pan rather than a saucepan. I can do 4 eggs at once. I use 2 inches of water and have a strong simmer (before I wasn’t simmering enough), break the eggs directly into the water and I don’t use any vinegar or swirling and then put the timer on for 3 minutes. I dab the eggs with kitchen towel. Perfect everytime!

  7. Hi Ali, thanks for your video! My question is in regards to poaching more than one egg. Do you do each of them separately every time? I cook eggs benedict a lot for my whole family, so I’m making up to 6 plates with 2 eggs on each – so 1 dozen poached eggs!! Any tips on bulk poaching? Thanks!

  8. My husband mutilated his poached eggs this past weekend. I’ll need to show him this tutorial!

  9. Not nearly the best way…eggs consist of actually three parts, not two: yolk, thin white and thick white. To make perfectly poached eggs every time do this: Bring water to about 180…simmering…break egg into a wire sieve and let the “thin white” drain out and then place the egg in the simmering water for between 45-60 secs. or so drain and enjoy…remember you heard it here first…try it and you will be amazed…

  10. What is the sauce poured in this? And whats the recipe? Looks tasty

  11. YES!  The first time I ever heard about eggs Benedict was when I watched this movie.  So naturally the next time I was somewhere that had it on the menu that’s what I got, cause I didn’t know what is was.  It too, has become a breakfast favorite of my family. Thanks for the poached egg tutorial!  

  12. Love poached eggs! Yum! What is your hollandaise sauce recipe?  

  13. But how about that hollandaise sauce though!!! Stole the show 

  14. THANK YOU THANK YOU THANK YOU!

    I have neverrrrrr mastered this! I tend to wrap my uncooked eggs into a little cellophane parcel and throw them into the boiling water resulting in a little round poached eggie.

    This seems far easier, and dare I say, easier?

    Lo

  15. I use lemon juice to acidify the water. Works just as well as vinegar.

  16. Great post Ali! Quite timely as well – so cute to do a an egg series Easter season. Easter has got to be the cutest season ever – between eggs, chicks, and bunnies! My hubby’s favorite kind of egg is poached and sadly, I’ve never tried making them at home. Your video makes it look super duper easy so guess what, I’m going to try it. Thanks for sharing!

  17. I’ve been meaning to learn parched eggs forever…thanks for the timely blog! Great stuff. Can’t wait to try out your sauce as well.

  18. I totally agree with Gary Vineyard. Vinegar works, but my SO could not take the smell in the morning kitchen. Removing the whispy whites in a sieve is perfect. No swirl needed. I sieve an egg and the drop it into an egg cup. I can carefully and slowly slip the egg into the water from there.

    Simmer, don’t boil. I go 3 minutes, then flip with a slotted spoon and go one more minute. This lets me remove the egg upside down with the slotted spoon, blot the bottom with a paper towel, flip/guide it onto my muffin, and now the pretty side is up. Blot the top… done.

  19. One of my favorites! This is such a helpful post. These look delish!

  20. Anyone who starts with a great 90s reference has got me hooked :) I’ve always wanted to poach an egg, and now that I have these tips and clear instructions, I’m ready to try it! Thanks, Ali!

  21. First of all, thank you for this series of posts on how to MAKE perfect EGGS . We love eggs in this house. So, I’m always looking for foolproof ways to make good ones. May I share a recipe for fast, easy, and most of all, delicious SCRAMBLED eggs? I learned the “secret” ingredient from Paula Deen’s Food Network show years ago. Our sons have special developmental needs and, because of it, are EXTREMELY PICKY eaters, but our oldest absolutely LOVES these scrambled eggs (with a squirt of ketchup on top ?). Mornings are pretty hectic around here, so we mix-up the ingredients the night before, cover, and put the bowl in the fridge, ready to go for the next morning.

    Break two eggs into a shallow, microwave-safe bowl sprayed with nonstick cooking spray.

    Add two tablespoons of sour cream (you can use more or less to taste. My husband has used WAY more at times, when he wasn’t paying attention, LOL!) Reduced-fat sour cream works fine if you’re concerned about fat content. Mix the eggs and sour cream very well. I use an OXO Good Grips Egg Beater sprayed with non-stick cooking spray. That little handraulic mixer is one of our best kitchen gadget purchases ever!

    Tear two slices of American cheese into strips and place the pieces on top of the egg mixture. Or you can sprinkle whatever cheese you prefer on top. We’ve used shredded mild cheddar, mozzarella, even Asiago before. All were delicious.

    Pop it in the microwave on high for 90 seconds, remove, and stir well. If you have a finicky teenager, top with ketchup. And ENJOY

  22. I’m so excited to try this out this weekend! Question – if you want to do more than one egg, can you make 2 at once, or should you make them one at a time! Thank you for all of your amazing recipes!