How to Poach an Egg
This is an easy, step-by-step tutorial of How to Poach an Egg. We all love a perfectly poached egg with the perfectly runny yolk, but not everyone knows how to cook them. You’ll be a poaching expert after this.
It is known that a good cook should know how to cook an egg. Be it fried, scrambled, hard or soft boiled and poached. Cooking eggs and getting the way you want them is not always an easy thing.
I think poached eggs are the most intimidating way to cook an egg for most people. Well I’m here to take the mystery out of the whole thing. This is my simple tutorial on how to poach an egg. If you can boil water and crack an egg, you can poach it!
How to Poach an Egg – Step by Step
Start with a wide, shallow pan, I like to use my high-sided sauté pan. A braising pan will also work. The wide surface area ensures there’s plenty of area so you can poach more than one egg at a time.
Fill the pan 1/2 way with water. Heat over medium heat until you start to see bubbles form and the temperature reaches 190 degrees F using a candy thermometer, then add 1 teaspoon white vinegar.
Can you use apple cider vinegar to poach an egg?
Yes, any light colored vinegar will work. Do not use dark balsamic vinegar or you may end up with odd colored or flavored eggs. I believe lemon juice will also work, but I have not tried this.
Crack your egg into a small bowl. Turn the heat down to low and regulate it to keep the temperature at 190 degrees or a light simmer. Do not allow the water to boil. Use a whisk to stir the water in a circular motion to create a vortex and pour the egg into the center while the water is spinning.
How long do you poach an egg?
4 1/2 minutes seems to work for me at a low simmer.
The egg will cause the temperature of the water to fall slightly, so keep an eye on the temperature and adjust the heat accordingly. Have a folded towel next to the pan to drain the egg of the excess water when it comes out.
Cook the egg for 4 1/2 minutes, then remove using a slotted spoon onto the towel. I have this nice flat slotted spoon you see above that’s perfect for removing the egg.
If you are cooking more than 1 egg at a time, as people usually do, once the egg has started to turn white in the water, you can move it off to the side and add another egg to the pan. Just make sure you keep an eye on which egg is which.
Alternatively, you can have a second towel handy and transfer all the cooked eggs to it and cover lightly with foil, they will stay warm for up to 10 minutes until all your eggs are cooked.
Can you warm up a poached egg?
Yes, but the yolk may not be runny. The only way to ensure that you get a runny yolk when reheating is to under-cook the egg by 1 minute first.
Can you poach an egg in the microwave?
Yes. Fill a microwave-safe bowl halfway with water and a little vinegar. Crack an egg into the water and cover. Microwave on high for 1 minute. Remove with a slotted spoon.
Now that you know how to poach the perfect egg, why not try my recipe for Italian eggs benedict?
If you’ve tried this method of How to Poach an Egg or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
How to Poach an Egg
An easy, step by step method for poaching the perfect egg
Ingredients
- 1 large egg
Instructions
- Fill a high-sided sauté pan, or low sided saucepan 1/2 full with water.
- Heat over medium heat until you start to see bubbles form and the temperature reaches 190 degrees F using a candy thermometer. Add 1 teaspoon white vinegar.
- Turn the heat down to low and regulate it to keep the temperature at 190 degrees.
- Crack the egg into a small bowl.
- Stir the water in a circular motion to create a vortex and pour the egg into the center while the water is spinning.
- Have a folded towel next to the pan to drain the egg of the excess water when it comes out.
- Cook the egg for 4 minutes. Remove with a slotted spoon and drain on the towel.
Nutrition Information
Yield
1Serving Size
1 eggAmount Per Serving Calories 72Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 186mgSodium 71mgCarbohydrates 0gFiber 0gSugar 0gProtein 6g
Avocado Artichoke Toast with Poached Egg
19 Comments on “How to Poach an Egg”
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love dis
Great tips, Janette! Your poached eggs look spectacular!
You make the process of poaching an egg look effortless. I have never successfully poached an egg, so, this will be a great guide.
I have not even attempted to pouch an egg but you make it look easy, pinning! xo
I love a good poached egg, just like you describe, with a runny yolk. Yum! I haven’t made any in quite some time and now you have me craving them again. Time to get in the kitchen. Thanks for the tutorial!
I poach eggs quite often ,but always very haphazardly and never with a timer. Now I know that 4.5 minutes is perfect! Great tip to put the egg onto a towel, too. I often dump mine onto my toast with a bit too much cooking water!
I have never poached eggs and know this to be the correct method from all the food shows I watch, thanks for posting about it to re-educate me and to educate those who do not know.
Such a meaningful post. Great step by step. I did one of these a while back and got great exposure. I hope you do as well.
That’s great Peter, I hope so too 🙂
Thanks so much for clearing up this little issue! I LOVE poached eggs but avoid making them as all the info out there is so conflicting! Your egg looks so perfect so I will definitely use this as my go-to guide 🙂
Love the perfectly poached eggs!
Thank you Serena
Okay, you just demystified poaching eggs! Thank you.
Thank you Suzy
Fantastic instructional post! Sharing this on our FB page.
Thank you so much Dan
This is so helpful Janette! I always have hard time poaching an egg 🙁 Will try your recommendations 🙂
I used to too. I hope this helps 🙂