Looking to learn how to make the perfect poached egg? We got you — with a whopping 6 different ways to poach eggs! Each has its own unique benefits and skill-level suggestions so you can poach your next egg with confidence, whether you’re hosting a brunch party or simply making a tasty breakfast at home!
1. Simple Method
This no-fuss method is great for confident cooks and achieves a consistent result every time!
- Heat a medium pot with water over medium-high.
- Crack egg into a small bowl.
- When water is just starting to simmer, turn heat down to medium and add the egg, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.
- Simmer for 3 minutes before removing with a slotted spoon.
2. Whirlpool + Vinegar MEthod
This method takes a little practice, but the extra insurance of the added vinegar makes it ideal for intermediate cooks!
- Heat a medium pot with water over medium-high.
- Crack egg into a small bowl.
- When water is just starting to simmer, turn heat down to medium, and add 1 tablespoon of white vinegar. Using a spoon, gently swirl into the water in a circular motion creating a whirlpool, then quickly add the egg into the center, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.
- Simmer for 3 minutes before removing with a slotted spoon.
3. Strain Albumen Method
This method is a little fussy but yields a picture-perfect egg and is great for all skill levels.
- Heat a medium pot with water over medium-high.
- Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk.
- When water is just starting to simmer, turn heat down to medium and add the egg from the strainer.
- Simmer for 3 minutes before removing with a slotted spoon.
4. IN A STainer method
This method is excellent for beginners, as it has a literal safety net!
- Heat a medium pot with water over medium-high.
- Crack egg into a strainer.
- When water is just starting to simmer, turn heat down to medium and dip the strainer into the water, fully submerging the egg in the water.
- Simmer for 3 minutes before lifting the strainer along with the egg out of the water.
5. IN A ladle method
This method is a bit more involved, but also great for beginners!
- Heat a medium pot with water over medium-high.
- Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk.
- Lightly grease a ladle with olive oil then transfer the egg into it.
- When water is just starting to simmer, turn heat down to medium and lower the ladle into the water and hold the egg there for about 5 seconds then gently pouring it out of the ladle and into the water.
- Simmer for 3 minutes before removing with a slotted spoon.
6. pre-soak in vinegar method
This method is great for preparing several eggs for a crowd and is achievable for all skill levels!
- In a medium bowl, combine 2 cups water with 1 cup of vinegar.
- Crack eggs into a small bowl and slide them into the bowl. Allow to cure for about 10 minutes, until you can see a slight skin form around the outside.
- While the eggs are soaking, heat a medium pot with water over medium-high.
- When water is just starting to simmer, turn heat down to medium. Remove the eggs from the solution using a slotted spoon and add them to the pot.
- Simmer for 3 minutes before removing with a slotted spoon.
