10 Tips for Making Perfectly Poached Eggs

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Poached eggs are one of those potentially tricky things to master. Never fear! We’ve got you covered with 10 tips that will make you the best egg poacher in the west!

Poached eggs are one of those potentially tricky things to master. Never fear! We've got you covered with 10 tips that will make you the best egg poacher in the west!

A lot of people think there’s a science to poached eggs. It’s not the easiest breakfast meal to create, I’ll give you that. But it’s far from a science. We’ve discussed poached eggs before, walking you all through a series of steps in our guide to Becoming a Poached Egg Expert, but there are many additional tips and tricks one can employ to poach the perfect egg.

What are they you ask? Check out these top 10 tips for perfectly poaching an egg.

1. Boil the Egg in its Shell

I know what you’re thinking, why? Wouldn’t that just hard boil the thing? If you left it in for a prolonged period of time, yes. But we’re not talking about a long time. Instead, poke a small hole in the shell with a safety pin. Don’t worry, it’s small enough where nothing will escape. This releases all of the air trapped in the shell. Then, boil some water and drop your egg in for exactly ten seconds. Then remove the egg and take the water down to a simmer. This seemingly inconsequential action will allow the egg to retain its shape throughout the poaching process. Then crack it into the simmering water and off you go!

2. Poach the Egg in Shallow Water

Keep about two or three inches of water in your pan. This makes it so that the egg doesn’t have many places to go up or down. The end result will be a well poached egg that fully retains its shape.

3. Use Vinegar

I know, the closest you’ve come to using vinegar with your eggs was likely using it as a base while you dyed Easter Eggs. But it actually works! Just a tablespoon or two is all you really need. This will allow the egg whites to settle far more quickly, and you’ll avoid a lot of those wispy bits that sometimes wind up in the pan.

4. Simmer Gently

You don’t want to poach your eggs over a blazing inferno. Creating a tumultuous boil is the fastest way to rip those delicate egg whites to shreds. Even a more dramatic simmer is too much. You should see only a few bubbles breaking the surface. That’s when you know you’ve got the perfect poaching condition. One way to ensure the water is hot enough is to boil it first and then ramp it back down to achieve said simmer.

5. Keep Poaching Times Between Four and Five Minutes

How much time does it take to poach an egg? Between four and five minutes usually, if the conditions are prime. If you want a more runny yolk, keep it closer to four minutes. The closer you get to the five minute mark, the more that yolk will set.

6. Use Fresh Eggs

As you get closer to the expiration date of your eggs, the chances that your eggs will be poached perfectly drops exponentially. Younger egg whites hold together much better. So, if you’re craving poached eggs, take a trip to the store and get some fresh eggs. It’ll help the end product tremendously.

7. Sieve Your Eggs into a Mixing Bowl

Place a sieve over a mixing bowl and crack your egg into it. Give it a little shake and let some of the less attached segments of your egg white fall away. This is going to help you in the long run, as those loose whites would have broken off during the poaching process, making a mess of your pan. Then, you can transfer the egg directly from the sieve into the water.

8. Use the Microwave

No judgement here! If you’re looking to poach an egg fast, and the actual cooking doesn’t appeal to you, it is possible to poach an egg in the microwave. Just crack your egg into a ramekin or a small bowl with a little bit of water, cover it, and microwave it for 30 seconds. All microwaves are different, so you might need an additional 10 seconds or so to maximum results.

9. Create a Water Vortex

This isn’t easy, but it can be effective. You want to stir up the water quickly (and safely, it’s hot!) until a vortex forms. Then you drop the egg into the center of the vortex, and the force of the water helps the egg to maintain its shape.

10. Use a Poach Pod

There’s no shame in admitting you need help. Eggs poached in a pod taste just as good as those cooked in a pan. You crack the egg into the pod and boil it for five minutes. It takes the guess work (and, really, the fun) out of the process and ensures success.

So, there you have it. Ten sure fire tips to help you poach the perfect egg. For a step by step tutorial, make sure you check out our guide, and let us know how you did!

Note: The Cookful may receive a commission on purchases made through Amazon/affiliate links.

Kevin Kessler

Kevin J. Kessler is an experienced professional writer and published author living in Orlando, Florida. With a lifelong passion for food, this sandwich loving Italian boy enjoys exploring unanswered questions about the foods we all know and love so well. Kevin’s foodie lifestyle was born through his love of Walt Disney World and the Epcot International Food and Wine Festival. A lover of stories, he enjoys trying new dishes from all over the world and learning everything there is to know about where food comes from, how its prepared, and what variations on it exist.