Poached Eggs

Perfect poached eggs are an easy culinary technique to master! Now you can enjoy delicious firm whites and runny yolk every time!

Love eggs? So do I! Here are three more techniques to master: fried eggs, scrambled eggs, and omelettes.

For this egg recipe, I have two step-by-step techniques that you can use. First, the gourmet method yields restaurant-quality eggs with maximum flavor and a beautiful appearance. Second is a simple method to whip up a quick meal when you’re in a hurry.

Nothing is more disappointing than overcooked eggs. I will show you how to make poached eggs like a pro using the right temperature and technique. Enjoy them as a simple breakfast, get fancy with eggs benedict, or add them to a hot bowl of ramen noodles.

Egg size and freshness

You can use any type of egg for poaching. This recipe uses large eggs (2 ounces in size), but adjust the cooking time accordingly if you use smaller or bigger ones. Also, I recommend using fresh eggs as the whites and yolk will hold their shape better as they cook. 

Older eggs are more susceptible to yolk breakage due to the chalazae chain that holds the yolk in the center. This bond weakens with age, as the whites start to thin out the older they get. Older eggs tend to create more wispy fringes in the poaching liquid. When shopping, select the highest 3-number pack date (Julian date), which indicates the freshest batch.

Benefits of straining

For a more oval-shaped egg with fewer ragged edges, crack the egg and run it through a strainer. This technique only takes an extra 5 minutes, but it’s well worth the time and effort.

You’ll lose 15 to 25% of the volume but it reduces the wispy edges. I use a 3-inch fine mesh sieve to drain the excess thin whites by gravity. Once you cook the egg, the white will be tight and in an excellent oval shape.

How much water to use

Make sure to use plenty of hot water for poaching. I find that at least 2-inches and up to 3 inches of water works best. The volume depends on the pot size used and its depth. I use a 2 ½ or 3-quart saucepan, which allows the egg to have space to move, cook, and float.

Optimal poaching temperature

The most important thing is maintaining a low and steady water temperature between 180 and 190°F (82 and 88°C). I recommend using an instant-read thermometer. This range should provide simmering water with no bubbles or just a few breaking the surface. You don’t want rapid movement from bubbles. Otherwise, it will break up the egg before the white sets.

How long to poach an egg

Depending on the cooking liquid’s temperature, it takes between 3 to 5 minutes to poach eggs. Visually, when the albumin protein in the egg white sets around the yolk. The texture should be firm but not rubbery, and the yolk starts to thicken but has not hardened like a hard-boiled egg.

Vinegar helps with time and texture

I add a small amount of distilled white vinegar to the poaching water for faster coagulation of the egg whites. It also helps to make the egg whites more tender by reducing the intensity of egg protein bonds. The vinegar causes the proteins in the egg white to unravel and loosely bond back together as they cook. 

You can skip the vinegar, but it may take a minute or two longer to cook. I recommend using 2 teaspoons for every 4 cups (1 quart) of water.

Salt the water

Like vinegar, salt affects the electrical charge on the protein molecules in eggs, reducing the tendency of proteins to bond. The weaker protein network protects the egg from coagulating too tightly, cooking up tender instead of tough.

The briny saltwater also seasons the eggs for a more savory taste. I recommend using ½ to ¾ teaspoons of salt for every 4 cups (1 quart) of water.

Why use salt and vinegar

The salt and acidic vinegar weaken the bonding of the albumin protein network in the egg white during the cooking process. The alkaline egg white also reacts with the acidic vinegar, creating carbon dioxide bubbles on the egg’s surface. 

The salt in the heated water increases the density and allows the egg to float slightly. I notice that eggs cooked in just water alone tend to stay on the bottom, which may cause uneven cooking.

Gentle stir vs. vortex

If not making a big batch, I prefer to cook one egg at a time to control the process. Stirring the water immediately after dropping in the egg creates a gentle circular motion that turns the egg, and the residual thin whites get pulled away, leaving less attached.

Alternatively, you can create a water vortex in the center before adding the egg. Once you add the egg, it will get suspended in the middle of the pot. However, I noticed this more aggressive method tends to leave more ragged strands on the egg’s surface as it twirls around.

For a fancy appearance

If you’re going for the perfect restaurant-quality look, trim off any leftover wispy whites with kitchen shears. Whisps appear because whites are divided into a thick layer closer to the yolk and a thinner layer surrounding the entire egg. Some separation occurs because of the thickness differences, which look like stringy white fringes when poached.

Dab with paper before serving

Use a slotted spoon to remove the egg. I like to dab the egg’s with a paper towel to remove excess moisture before serving. This technique prevents the other food items on your plate from getting soggy or diluting their flavor. Poached eggs are best served warm for an oozy, runny yolk.

What to serve this with

• Eggs Benedict with hollandaise sauce
• English muffin
• A hot bowl of pho, ramen, or udon noodles
• Avocado toast
• Top on a grilled pizza
• Fluffy pancakes and a side of bacon