This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
I grew up using a metal poaching gadget that fit into a skillet. Here’s an old way that turns out delightful, creamy Poached Eggs. Thank you, Julia Child, for the lesson! I will never go back!
We love eggs at our house. In fact, my husband and I have them most every morning for breakfast. Sometimes we change things up with oatmeal. But not often. And why not? They are low-carb, low-calorie, a good source of protein, inexpensive, and they help raise your “good” cholesterol.
Plus there are so many ways to make eggs. Scrambled, boiled, fried, in a casserole, a quiche, in an omelet, or as a Frittata. Serve them with ham, or sausage, or with pancakes. Or how about Eggs Benedict? So many variations and they all taste wonderful! Who could get bored?
Ingredients for Poached Eggs
(See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
Gather the ingredients so you have everything close at hand on the counter or table. You’ll also need a medium saucepan, a small bowl, a strainer, and a plate or tray lined with paper towels, used to place the poached eggs on before serving to catch the excess water.
Tip for Easy Clean-Up
Spray your pan with cooking spray or coat with vegetable oil. I found that a little oil to coat the pan helps with clean-up. Otherwise, the egg white sticks to the pan and is very difficult to scrub off. Lesson learned. Always spray your pan when you make poached eggs.
Fill your saucepan with 1-2 quarts of water, or enough water to cover the eggs by 2-3 inches.
When researching this poaching technique, I read several cautionary tales about how “old” eggs (aka store bought eggs) would scatter in the pan when you added them to the water. After many attempts at making poached eggs, I found that this could be the case with store bought as well as farm fresh eggs.
A simple way to alleviate such troubles is to add a little vinegar to the water. It helps your eggs stay together and not spread out in an ugly mess. Vinegar works. Trust me. And it doesn’t alter the final taste. I always use it…unless I forget.
Poach the Eggs
Now that the saucepan is filled with water and you’ve added the vinegar to the water, heat the pan over low heat and bring the water to a low simmer. You want the water to just barely come to a boil. The water is hot enough when you see little bubbles forming at the bottom of the pan.
If the water is at a full boil, the eggs will likely spread out into an ugly mess when you add them to the water–vinegar or not.
Next, crack the eggs into a small bowl and slip the eggs directly into the water, holding the bowl close to the water. This also helps keep the egg together. Your goal is for the eggs to hold together in a small area.
Go ahead and add more eggs, up to 4 or 6, depending on the size of your pan. You don’t want to crowd the eggs, but I can easily poach 4 in a 1 quart pan.
Allow the eggs to float to the top of the water before turning them. Then, using a wooden spoon or strainer, gently turn the eggs. This turning motion causes the whites to wrap around the yolk, which produces a lovely, well-formed poached egg.
Let the eggs cook for your preferred length of time. Three minutes is the recommended time for a slightly runny egg yolk, while 4-5 minutes will produce a more jammy yolk. More than five minutes will result in a fully cooked egg yolk.
Suggested Cooking Times
3 minutes = slightly runny egg yolk
4-5 minutes = jammy yolk
6-8 minutes = fully cooked egg yolk
Once the eggs have cooked to your desired doneness, strain the eggs from the water, one at a time, then place on a plate lined with paper towels to catch the excess water.
Poaching eggs in water may seem a bit complicated at first. But once you have made them a few times, you will get the hang of it and think there’s nothing to them! And they are truly wonderful. Silky, buttery, and so good. Be sure to try your hand at Eggs Benedict, too.
Browse Similar Categories
Poached Eggs
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1-2 quarts water
- 1 tablespoon cider vinegar
- 4 large eggs (fresh is best)
- sea salt
- freshly ground black pepper
- saltine crackers (optional)
Instructions
- Fill medium saucepan with 1-2 quarts of water, or enough water to cover the eggs by 2-3 inches. Add vinegar to the water to help prevent eggs from scattering into a horrible mess.
- Bring water to a simmering boil, adjusting temperature as needed to maintain a light boil, just enough to see a few bubbles at the bottom of the pan.
- Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Allow to cook for 3-6 minutes, until you have the consistency of yolk that you desire. Once eggs float to the top, turn them with a wooden spoon.
- Remove from water with a slotted spoon and allow to drain on a paper towel before serving. Season with sea salt and freshly ground pepper. Serves 2.
Notes
3 minutes = slightly runny egg yolk
4-5 minutes = jammy yolk
6-8 minutes = fully cooked egg yolk
Create a slight swirl in the water before dipping your egg. This allows it to have a perfect shape.
Thanks for this recipe.
I actually saw your instruction for this on your website. I’ll have to try it and give it a “swirl”. Thanks for stopping by.