Poached Eggs

Article by Fraya Berg

Poaching eggs can be intimidating. What if they break apart instead of coming together into perfect little orbs? Honestly, that's the worst that can happen. But if you follow our step-by-step guide for poaching eggs on the stove, we practically guarantee you'll have success. You can also always poach eggs in the microwave or make No-Worry Poached Eggs, which reverse engineer the whole egg poaching process to make it a bit easier. Brunch time is calling.

The Best Eggs for Poaching

Reach for the freshest eggs you can find. The fresher the egg, the faster it cooks, and the more firmly the egg whites solidify (meaning minimal egg white strings scattered in the water). When poaching several eggs, buy a new container. Use your older eggs for a cake or muffins.

How to Make Poached Eggs like a Pro

Choose a medium shallow pot or large skillet. Your best bet is to go with a 10 to 12-inch skillet or medium pot. Fill the skillet with 2 inches of water. Bring the water to a gentle simmer.

Add a little bit of vinegar to the water. It will help the whites set quickly. Apple cider, white wine or distilled white vinegar are good because they won’t color the eggs.

Set out small bowls or ramekins, one for each egg. Crack each egg carefully into a bowl and check for bits of shell. The bowls help the eggs keep their shape when you add them into the pot and they'll also allow you to quickly add the eggs one after another to the water so they start cooking at the same time.

Slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first.

Cook the eggs for just a few minutes. You’ll know they’re done when the whites are firm but the yolks are still soft.

Remove the eggs with a slotted spoon. Carefully scoop the eggs out of the water with the slotted spoon. Thin white edges may droop over the edge of the spoon; you can gently remove them with a paring knife. Set the eggs on paper towels to blot off extra water.

How Long to Poach Eggs

When you’re poaching eggs in simmering water, it’s going to take 3 to 5 minutes, depending on how hot the water is, how many eggs are going into the pan and what doneness you want to take them to. Despite what you see in images for recipes, where every egg yolk is runny, the doneness you take the eggs to is a matter of personal choice: there are millions of people who don’t like a runny yolk in their poached eggs. No judgement.

How to Poach Eggs Ahead of Time

Large restaurants poach eggs for a crowd every weekend. Chefs poach the eggs until they're just a bit underdone. When they take the eggs out of the simmering water, they immediately put them in ice water to stop their cooking. The eggs can be held in ice water overnight.

To reheat the eggs, boil a pan of water, remove it from the heat and slide the poached eggs into the water at the same time. Leave them in the water until they're hot, 30 to 60 seconds. Remove them quickly with a slotted spoon.