Mastering the perfect poached egg is a culinary skill that elevates any breakfast or brunch. This foolproof 10-minute method delivers a delicate egg with a creamy, runny yolk encased in silky whites. Whether you’re preparing eggs Benedict or adding protein to your avocado toast, you’ll achieve restaurant-quality results right in your kitchen.

Best of all, each heavenly poached egg contains just 63 calories while packing 6 grams of protein – making it both a nutritious and delicious choice for any meal.

Ingredients

Eggs: 4 fresh large eggs, room temperature for best results
Water: Enough to fill pot 3 inches deep
Vinegar: A small splash (optional, helps egg whites stay together)

Instructions

Prepare the Water: Fill your pot with 3 inches of water and bring to a gentle simmer. Look for small bubbles rising to the surface – not a rolling boil!
Add the Vinegar: Enhance your poaching success by adding a splash of vinegar to the simmering water. This helps keep your egg whites nicely formed.
Egg Preparation: Carefully crack each egg into a small measuring cup – this gives you better control when adding to water.
Create the Whirlpool: Stir the water gently to create a gentle circular motion, then carefully lower the egg into the center of the swirl.
Perfect the Timing: Let your egg simmer for 3-5 minutes depending on your preferred yolk consistency (3 minutes for runny, 4 for medium, 5 for firm).
Finishing Touch: Gently lift your perfectly poached egg using a slotted spoon and serve immediately on your favorite breakfast creation!

Cooking Techniques

Getting that perfect poached egg takes a bit of practice, but you’ll be amazed at how simple it becomes! The key is in the gentle simmer – those tiny bubbles help wrap the egg white around the yolk like a cozy blanket.

Adding vinegar is a neat little trick that helps keep your egg whites together instead of spreading out in the water. Think of the swirling water as creating a little whirlpool that cradles your egg as it cooks.

Troubleshooting Tips

If your egg whites spread out too much, your water might be too hot or you might have skipped the vinegar. No worries! Try again with slightly cooler water. Fresh eggs work best for poaching – they hold their shape better in the water.

If your eggs are sinking to the bottom, your water might not be swirling enough, so give it another good stir before adding the egg.

Serving Suggestions

A perfectly poached egg makes any breakfast feel fancy! Pop it on top of buttery avocado toast for a cafe-style breakfast at home. Or go classic with Eggs Benedict – your homemade poached eggs will steal the show.

Try them on a bed of fresh spinach, on top of grain bowls, or with roasted vegetables for a light lunch. The runny yolk becomes a rich, natural sauce for whatever’s underneath!

Storage Tips

Made too many poached eggs? You can keep them in cold water in the fridge for up to 24 hours. When you’re ready to eat, just warm them up in hot (not boiling) water for about 30 seconds. They’ll taste nearly as good as fresh! Just remember to pat them dry with a paper towel before serving.