How To Poach Eggs Perfectly

This post may contain affiliate links.

Learn how to poach eggs perfectly so your Eggs Benedict will be the best around.

Poached eggs are a pain. I always end up with filmy pieces of egg white in my pot. So annoying. But it doesn’t have to be when you learn how to poach eggs perfectly.

Poached egg on toast with yolk running out.

Video: How To Poach Eggs

Poached Egg Tip

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 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.

Eggs Cooling

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

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.

Print

How to Poach Eggs Perfectly

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 4 minutes
  • Total Time: 4 minutes
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • Eggs
 

Instructions

  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.
  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.
  3. Remove eggs using a slotted spatula or spoon.
  4. Serve immediately or transfer to a bowl of ice water to stop the cooking process.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!

Notes

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.

This post originally appeared in April 2016 and was revised and republished in April 2020.

How To Poach Eggs Perfectly

More Recipes Like This

About Christine

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 Comments

As Seen On