20 minutes
A simple and foolproof method for making perfectly poached eggs.
each
1. Prepare the water
Fill a medium pot with water and bring it to a gentle simmer, aiming for a temperature between 180 to 190°F (82 to 88°C).
2. Prepare the egg
Break one egg into a small bowl. Carefully tip the egg into a fine-mesh strainer and lightly swirl it to remove any excess loose whites. This step ensures that your poached eggs will have a neat and compact shape.
3. Cook the egg
Gently tip the egg from the strainer into the simmering water. Using a wooden spoon, give the water a gentle swirl for about 10 seconds to help the egg set properly. Repeat the straining and tipping process with the remaining three eggs.
4. Finish cooking
Allow the eggs to cook undisturbed for about 4 minutes, occasionally giving the water a gentle swirl. You’ll know they’re ready when the whites are fully set but the yolks are still soft to the touch.
5. Serve or store
Once cooked, use a slotted spoon to lift the eggs from the pot. Serve them immediately for the best texture and flavor. If you’re not serving them right away, transfer the eggs to a bowl of cold water for storage. To reheat, simply place the eggs in a bowl of hot water for about 2 minutes before serving.
Use the freshest eggs available as they have tighter whites that hold together better in the poaching water.
Poach the egg for 3 to 4 minutes for a runny yolk, and 4 to 5 minutes for a firmer yolk. Use a timer for consistency.
Crack the egg into a fine-mesh sieve over a bowl to remove the thinner whites for a more compact poached egg.
Create a gentle whirlpool in the water before adding the egg to help the whites wrap around the yolk.
Keep water at a gentle simmer, approximately 180-190°F, to prevent the egg whites from breaking apart.
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