Follow this easy and complete tutorial to learn how to make perfect poached eggs with runny yolks and firm whites every time! It's easier than you think!
Course Breakfast
Cuisine American
Keyword How to Make Poached Eggs, Poached Eggs
Prep Time 10 minutesminutes
Cook Time 3 minutesminutes
Total Time 13 minutesminutes
Servings 6eggs
Calories 63kcal
Author Michelle
Ingredients
6large eggs
Water
1teaspoonsalt
Instructions
Using the Easy Method
Fill a large 10 or 12" high-sided skillet with 2 to 3 inches of water with 1 teaspoon salt.
Bring to a boil over high heat. Reduce the heat to wherever the water is just below a simmer. You want the water still with no movement.
Crack an egg into a small separate bowl.
Gently lower each egg into the hot water, getting the bowl as close to the water as possible to minimize dropping of the egg.
Cook the eggs for 3 to 5 minutes, then remove to a paper towel-lined plate using a slotted spoon.
Using the Whirlpool Method (One Egg at a Time)
Fill a saucepan (that has a lid) with 2 to 3 inches of water. Add 1 teaspoon of salt.
Bring the water to a low simmer. (NOT boiling! Adjust your heat source accordingly)
Crack an egg into a small separate bowl.
Use a spoon to stir the water in one direction so that it is in motion, like a whirlpool. Stop stirring.
While the water is in motion, gently slide the egg into the center of moving water. The swirling motion of the water will help prevent the egg white from spreading and will gently wrap the egg yolk.
Cover the pot and turn off the heat. Let poach for 3 to 5 minutes.
Use a slotted spoon to remove the egg from the water.
Using the Skillet Method (Multiple Eggs at Once)
Fill a 12-inch skillet (that has a lid) with 2 to 3 inches of water.
Add 1 teaspoon of salt to the water.
Bring the water to a simmer. (NOT boiling! Adjust your heat source accordingly)
Crack eggs into separate small bowls.
Gently slide each egg into the simmering water, giving a little space between each egg.
Cover the skillet and turn off the heat. Let poach for 3 to 5 minutes. Use a slotted spoon to remove the eggs from the water
Video
Notes
Using fresh eggs will help achieve that perfect, buttery custard-like texture you want.
Make sure the water is fairly shallow (only 1-2 inches) so that the egg has less room to float around.
Use a timer to ensure you don't overcook the eggs. Remove the eggs from the hot water immediately when the time goes off so that they don't cook extra time.
Crack eggs into small separate dishes before adding them to the hot water to ensure the yolk doesn't break and make an easier transfer to the water.
Don't use full boiling water. Use water that is at a low simmer for that perfect delicate texture and an evenly cooked poached egg.