How to Poach an Egg Like a Pro

When cooking poached eggs, the water should be kept at a low simmer at around 180°F (82°C). Doing so will prevent the egg whites from separating from the yolks. After the eggs have been added to the saucepan, gently cook at this temperature until they reach the desired doneness, anywhere between 3 and 5 minutes. Experimenting with temperature and cooking time can help you find the perfect poached egg to suit your tastes.

Poached eggs should be cooked for 3-5 minutes, depending on how firm or soft you prefer your yolks. Keep the water temperature at a low, gentle level to prevent the egg whites from separating from the yolks. You can use a timer to dial in your perfect cook time. If you overcook poached eggs, they can become tough and rubbery, so it’s best to check the eggs regularly to avoid an overdone egg.

The easiest way to avoid egg whites “feathering” is to add a small amount of vinegar to the poaching water. If the flavour it imparts isn’t for you, you can try the vortex method. Stir the water in a clockwise motion with a spoon to create a whirlpool, then carefully drop the egg into the centre. Let it cook for 3 to 5 minutes and the whites will wrap around the yolk, resulting in a compact and well-formed poached egg. You can also rid yourself of the thin part of the egg white by cracking the egg into a fine-mesh strainer and let the excess liquid drain off before slipping the egg into the poaching water.

Using vinegar in the poaching water can help the egg whites coagulate faster and reduce feathering, however, it is not a necessary ingredient. Some prefer to poach their eggs without vinegar for a more delicate flavour. Ultimately, the choice of whether or not to use vinegar is a personal preference.

Poached eggs are often served for breakfast, brunch, or lunch, and can be served in a variety of ways. Some popular options include on top of toast with avocado and smoked salmon, in a classic Eggs Benedict with ham and hollandaise sauce, on top of a salad, or in a bowl with grains and vegetables. They can also be served simply with salt, pepper, and butter as a side dish. For more delicious ideas, check out our section on poached eggs. 

To store leftover poached eggs, place them in an airtight container in the refrigerator for up to 2 days. To reheat, gently place the eggs in a saucepan of simmering water for about 30 seconds or until heated through. Alternatively, you can reheat them in the microwave for about 20-30 seconds on medium power, being careful not to overcook them.

Cooking multiple poached eggs at the same time can be challenging, as each egg requires its own water bath to maintain the proper temperature and prevent the whites from spreading. One way to cook multiple poached eggs is to use a poaching poacher or multiple poaching cups in a large saucepan filled with simmering water. Another option is to crack the eggs into separate bowls and gently slide them into the water one by one, allowing each egg to cook for a couple of minutes before adding the next one. Regardless of the method you choose the key to success is to maintain the proper water temperature and keep the eggs separate to prevent them from sticking together.

Common mistakes people make when poaching eggs include using water that is too hot or too cold, stirring the water, or overcrowding the pot. Focus on making sure that your water is at a low simmer (not a boil) when you start poaching, and that you set a timer to make sure that you don’t overcook them. Even a minute can mean the difference between a perfect poached egg and an overcooked one.

While water is the most common liquid used for poaching eggs, some applications specifically call for poaching eggs in things like broth, coconut milk or white wine. Some of the more popular variations are Shakshuka  and Eggs in Purgatory, in which the eggs are poached in a spiced tomato sauce. If you decide to experiment with different poaching liquids, remember that the cooking time and method may vary when using alternative liquids, so it is important to do some experimentation to find the best results for your preferred taste and texture.