Learn how to make poached eggs with this easy step-by-step video tutorial and recipe!
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!
How To Make Poached Eggs | 1-Minute Video
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!
How To Make Poached Eggs
- Prep Time: 1 minutes
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
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
Instructions
- Crack the egg into a small bowl. Set aside.
- Add enough water to a small saucepan until it is 1-2 inches deep. Stir in the vinegar.
- 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.
- Simmer the egg for 3-4 minutes total, depending on how firm you’d like the egg whites.
- Remove egg with a slotted spoon, trimming off the uneven edges if you’d like (optional).
- Serve immediately, seasoned with a pinch of salt and pepper.
What is the sauce poured in this? And whats the recipe? Looks tasty
Hi Naida! Hollandaise sauce. :) Here’s the recipe!
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…
My husband mutilated his poached eggs this past weekend. I’ll need to show him this tutorial!
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!
Hi Kristen! We found this comment thread helpful:
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!
Thanks for sharing with us, Jo-Anne, we’re impressed! :)
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?
Hi Chris! We found this comment thread helpful:
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?
Hi Amy! We found this comment thread helpful:
I love your pics! Now i`m hungry :-)
Neele vom
Thank you for this!!! I’ve always been so intimidated by poaching eggs, but this looks way easier than I thought.
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