Perfect Poached Eggs Recipe

  • Yield : 2 eggs
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 16m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    2 large eggs

A simple method for producing restaurant quality Perfect Poached Eggs at home.

Poaching uses no oil or fat and adds zero calories. Traditional poaching in boiling water can disperse the egg white resulting in more yolk than white.

The video shows several methods for making perfectly poached eggs.

Using inexpensive, distilled white vinegar helps the white congeal. Some people object to a vinegar taste using this method. They may be adding too much vinegar or using stronger tasting white wine vinegar instead of distilled white vinegar.

You can use a food ring instead of vinegar to restrain egg whites during poaching.

I prefer this stove top method of poaching to the microwave oven method that produces inconsistent results due significant differences in egg and yolk sizes within any size egg. There is also no risk of exploding eggs.

Cook’s Tips

  • To double this recipe to 4 eggs, increase skillet size to 10-inches to maintain water temperature. You can also poach eggs using a shallow pan.
  • Unlike poaching in boiling water, this method allows more leeway in poaching time. Depending on how much water is used and water temperature, yolks will remain soft for 8 minutes or longer. If eggs are too soft after 6 minutes return skillet to stove and heat until water begins to simmer and eggs are desired firmness.
  • To further limit the whites from spreading use stainless steel food rings. Add rings to pan, bring water to a boil, and place one egg within each ring or use one large ring for 2 eggs.

Food Ring

Related Recipe

Microwave Oven Poached Eggs



  • 2 large eggs
  • 1 or 2 tablespoons (15-30 ml) distilled white vinegar
  • Kosher salt to taste
  • Fresh ground black pepper to taste

Method of Preparation

Step 1

Fill an 8 or 10-inch nonstick skillet nearly to the rim with water. Add salt if desired and vinegar. Bring water to a boil over high heat.

Step 2

Break eggs into separate small bowls or coffee cups for good separation when eggs are addd to the water. Breaking eggs directly into the water can cause uneven cooking.

Step 3

Lower both bowl or cup lips just into the water and slide eggs into the boiling water. Cover and remove skillet from heat for electric burners or turn off heat to gas or convention burners.

Step 4

Poach 4 to 6 minutes or until yolks are desired consistency.

Step 5

Carefully remove eggs from skillet using a slotted spoon to allow water to drain. Season to taste with salt and pepper and serve or use the eggs in your favorite recipe.

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