How to Poach an Egg and Poached Egg Recipes

If you’ve been eating your eggs fried or scrambled for as long as you can remember, then you may be missing out on one of the quickest, easiest ways to prepare an egg. Poaching eggs is not only convenient, but healthy, as there is no added fat or calories involved in the cooking method.

Poached eggs have a solid white and runny yolk, and are delicious in salads, sandwiches or served plain with a touch of salt and pepper. Whether it’s breakfast, lunch, or dinner, a poached egg is a great way to add protein and vitamin B to any meal.

Follow these easy steps to poach the perfect egg:

1. Pan preparation

Fill a saucepan about two-thirds full of water or milk and set to a boil; add a dash of white vinegar, which though not essential, will help the egg’s appearance once cooked.

2. Crack the egg carefully

Crack an egg into a small ladle or a ramekin (make sure it is heat-safe since you’ll use it to lower the egg into hot water).

3. Spin cycle

Spin the boiling water to cool down the water before you drop in the egg; carefully place the egg into the center of the pot; make sure that you do not drop the egg into actively boiling water, as this will toughen the egg; wait 3 to 4 minutes until cooked.

4. Serve immediately

Remove eggs with a slotted spoon; transfer each egg onto a plate, letting excess water drip back into the saucepan. Poached eggs should be served as soon as they are removed from water as they get cold quickly and once they do, they become less palatable.

Once you’ve mastered the poached egg, try them with some of our delicious recipes:

• Poached Eggs with Turkey Sausage Crostini
• Spinach Salad with Poached Egg Avocado and Sherry Vinaigrette
• Oeufs en Meurette
• Eggs in Avocado Boats