Becoming a Poached Egg Expert

We’re going to save your Eggs Benedict butt with an amazing egg-poaching technique. Read on, Grasshopper.

How to Poach Eggs Perfectly
Poached eggs are a pain. I always end up with filmy pieces of egg white in my pot. So annoying.

But that doesn’t happen to me anymore. Here’s a wonderful tip that will help you avoid uttering certain four-letter words: Use a fine mesh sieve to remove the loose egg whites before cooking.

That’s all there is to it. You’ll be smilin’ while you’re poachin’.

How to Poach Eggs

Here’s how to poach eggs perfectly every time:

Step 1: Put a sieve over a mixing bowl. Crack an egg into the sieve. Shake it a little. The looser egg whites, those that would normally cook into that messy film, will drop through the sieve and into the mixing bowl. You’re left with the yolk and the more tightly connected whites.
Egg in sieve

Step 2: Lower the sieve into a pot of simmering water (make sure your water is not too hot — a very gentle simmer, barely bubbling). Carefully shake the sieve to release the egg into the pot (note that this technique may take you several tries to master. But once you have it down, you’ll be an expert egg poacher for life). Simmer for 3-4 minutes.
Eggs in water

Tip: Poach multiple eggs at once. Crack each egg into its own individual bowl. When you’re ready to cook, follow the above instructions, adding one egg to the sieve and then to the water at a time until you have up to five eggs in the pot.

Step 3: Remove eggs using a slotted spatula or spoon.
Removing poached eggs from water

Step 4: Serve immediately or transfer to a bowl of ice water to stop the cooking process.

Tip: If serving immediately, blot the bottom of the spoon on kitchen towel first to soak up excess water.
Eggs Cooling

Tip: Once cooled you can store them, still in the water, in the fridge for up to 24 hours. Place them in a big bowl of hot tap water for 5 minutes to warm them up.

Poachety. Poachety. Poach! Poach! Poach!

Topmost photo and video are by Leigh Olson.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!