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Firm whites holding in a creamy golden yolk, poached eggs are perfect for any meal of the day. Here are a couple ways to perfectly poach an egg. Have it for breakfast or on top of a grain bowl, greens, noodles, and more!
What is a Poached Egg
A poached egg has a creamy yolk and firm whites. Poaching is a cooking technique where you cook by submerging food in a liquid in a low temperature so that the water isn’t moving rapidly. This ensures that the delicate eggs don’t get agitated too much and break.
What are the Benefits of a Poached Egg
- Poaching an egg doesn’t require any additional fats or oils like frying an egg, scrambling, etc.
- A single egg containers 77 calories, 6 grams of protein and 5 grams of healthy fats.
- Eggs are also filled with nutrients such as vitamin A, vitamin B5, B12, B2, vitamin D, vitamin E, vitamin K, and more!
What You’ll Need
The ingredients
Eggs – white, brown, big, small, it doesn’t matter! Fresh eggs are best.
The equipment
Pot
You’ll need a deep pot if you plan on using the whirlpool method.
Shallow Pot or Pan with a Lid
You’ll need a shallow pot or pan if you poach your eggs in shallow water.
Mesh Sieve
You’ll need this to strain your eggs for every method as well as the strainer method.
Microwave Safe Bowl
You’ll need a small microwave safe bowl if you are using the microwave method.
Slotted Spoon
A slotted spoon is best to remove the poached eggs from water.
How to an Poach Egg
Whirlpool Method
This method is great if you are poaching one or two eggs.
- Bring a large pot of water to a boil, at least 4 inches of water.
- Crack your egg into a mesh sieve and strain off liquid whites.
- Once boiled, lower the heat and stir the water quickly in one direction to create a whirlpool in your pot. Add your single egg into the center of the whirlpool. Let the eggs cook for 3 minutes.
- Remove the egg with a slotted spoon.
Shallow Water Method
This method is great if you are poaching 2+ eggs.
- In a shallow pan, bring 2 inches of water to a boil.
- Crack each of your eggs into a mesh sieve and strain off liquid whites and set each of them aside.
- Once boiled, lower the heat so the water is very gently simmering and then add your eggs, one at a time, with space between each of them. Place the lid on and let sit for 4 to 4.5 minutes.
- Turn off the heat and remove the eggs with a slotted spoon one at a time.
Strainer Method
- In a pot, bring 3-4 inches of water to a boil.
- Crack each of your eggs into a mesh sieve and strain off liquid whites then once the water has boiled, lower the heat and place the mesh sieve with the egg into the pot of water.
- In the water, gently run a spoon around the egg inside the sieve to loosen the whites so they wrap around the egg yolk and don’t get stuck to the sieve.
- Let poach for 3 minutes or until the whites have set and serve.
Microwave Method
- In a small microwave safe bowl, add in 1 cup of water.
- Crack each of your eggs into a mesh sieve and strain off liquid whites and add to the bowl
- Microwave for 60 seconds.
- Remove the egg with a slotted spoon and serve.
Best Eggs to Use for Poaching
Fresh eggs are the best for poaching. There are less liquidy whites with fresh eggs. However, it’s not always feasible to have fresh eggs right before poaching so that’s why we use the mesh sieve to strain off the liquidy whites. That makes sure there aren’t a lot of loose wispy whites floating around the poached eggs.
Can You Make Poached Eggs Ahead of Time?
Yes! Immediately transfer the poached eggs into ice water in an airtight container and store in the fridge for up to 5 days.
How to Reheat Poached Eggs
Add the poached eggs from the fridge into hot water with a slotted spoon. Do not boil them as it can overcook poached eggs. Remove with a slotted spoon after 1-2 minutes.
Do You Salt the Water?
No. Adding salt increases the density of the water so when you add an egg into the water to be poached, the egg white will float more and spread out, causing it to not look like a traditional spherical poached egg.
Can You Add Vinegar
Some say that adding vinegar to the water will help the egg whites hold together better in a poached egg. However, some people find that it causes the poached egg to take on a vinegar taste so I personally skip it.
Ways to Eat Poached Eggs
- On top of avocado toast
- On top of a slice of bacon on an English muffin with some hollandaise sauce
- In a bowl of instant noodles
- On top of a bowl of spinach salad
- On top of a bowl of quinoa
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How to Poach An Egg
Ingredients
- 1 egg, or more
Instructions
Whirlpool Method:
- In a pot, bring 4 inches of water to boil.
- Crack your egg into a mesh sieve and strain off liquid whites.
- Once boiled, lower the heat and stir the water quickly in one direction to create a whirlpool in your pot. Add your single egg into the center of the whirlpool. Let the eggs cook for 3 minutes.
- Remove the egg with a slotted spoon.
Shallow Water Method:
- This method is great if you are poaching 2+ eggs.
- In a shallow pan, bring 2 inches of water to a boil.
- Crack each of your eggs into a mesh sieve and strain off liquid whites and set each of them aside.
- Once boiled, lower the heat so the water is very gently simmering and then add your eggs, one at a time, with space between each of them. Place the lid on and let sit for 4 to 4.5 minutes.
- Turn off the heat and remove the eggs with a slotted spoon one at a time.
Strainer Method:
- In a pot, bring 3-4 inches of water to a boil.
- Crack each of your eggs into a mesh sieve and strain off liquid whites then once the water has boiled, lower the heat and place the mesh sieve with the egg into the pot of water.
- In the water, gently run a spoon around the egg inside the sieve to loosen the whites so they wrap around the egg yolk and don’t get stuck to the sieve.
- Let poach for 3 minutes or until the whites have set and serve.
Microwave Method:
- In a small microwave safe bowl, add in 1 cup of water.
- Crack each of your eggs into a mesh sieve and strain off liquid whites and add to the bowl
- Microwave for 60 seconds.
- Remove the egg with a slotted spoon and serve.
