We love eggs here at Budget Bytes (hence our logo!), but out of all the ways to cook an egg, Poached Eggs are the ones I used to struggle with the most. And let me tell you, I tried ALL the tips and tricks out there before discovering this simple, easy-to-follow method for the BEST poached eggs every time. Now, my eggs always come out perfectly poached with a soft, runny yolk and firm white in a matter of minutes. It’s a no-mess, no-fuss technique that anyone can master—I promise!
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Eggs are one of the easiest, cheapest, and nutrient-dense foods you can add to your plate. It doesn’t matter if I scramble, fry, or boil them soft or hard; eggs are one of my favorite ways to add protein to any meal for pennies. And now I’ve added poaching them to that list, I can easily make my family a restaurant-worthy breakfast or brunch without leaving our house!
Ingredients
Here’s what you’ll need to make a delicious poached egg with a luscious, runny yolk and firm white every time:
- Egg: The method I’ve shared below is perfect for cooking one egg at a time. I recommend using the freshest egg possible because the fresher it is, the tighter the whites will be. This means it’ll hold its shape better in the water (reducing the chance of those stringy white wisps in the pot!) and will look nicer when plated.
- White Vinegar: I’ve tested every possible tip for poaching eggs, and I find that adding a splash of white vinegar to the pot really helps the whites set. And don’t worry, your egg won’t taste like vinegar. The amount used is minimal, and it’s just enough to help it hold its shape.
How Long to Cook Poached Eggs
Timing is something that can vary depending on personal preference and how thick or runny you want your yolk to be. I found anywhere between 3:30 seconds to 4 minutes was the perfect amount of time to poach one large egg. This cooked the whites perfectly while still leaving the yolk runny! Make sure to set a timer somewhere so you can remove your egg promptly to keep it from overcooking.
Tips for the Best Poached Eggs!
When I say lots of testing was done in order to get the perfect poached eggs recipe, I’m not joking! Here are a few of my top tips:
- Some people suggest cracking the egg in a fine mesh sieve in order to remove some of the excess, loose whites before poaching the egg. After testing, I found this step to be unnecessary and actually removed too much of the egg whites. Using all of the whites helps cover the entire yolk during cooking.
- I found that using just a little bit of vinegar and making a vortex in the simmering (not boiling) water helps keep the egg whites together. This combination is my secret to the best poached eggs, so I highly recommend doing both.
- I also tested poaching the egg in a medium pot versus a deep skillet or sauté pan. The sauté pan produced a flatter poached egg and not quite as round as the pot. I would recommend using a deep pot for the best results.
Serving Suggestions
Poaching is one of the healthiest ways to prepare eggs and they’re so quick and easy to make. I love serving them on top of my avocado toast in the morning or with a side of air-fried bacon and breakfast potatoes. But when I’m feeling a bit fancy or if I’m hosting brunch at my house, eggs Benedict is the only way to go!
Make Ahead Poached Eggs
Poached eggs are always better served fresh, but you can make them ahead of time. Cook the eggs as directed below and then immediately place them in an ice water bath to stop the cooking process. Once cooled, submerge them in an airtight container filled with more cold water and store them in the refrigerator for up to two days. When ready to use, reheat the eggs by placing them in a bowl of hot water for about 30 seconds.
Poached Eggs Recipe
Servings 1 eggIngredients
- 1 large egg ($0.25)
- 1 Tbsp white vinegar ($0.13)
Instructions
- Add about 4 inches of water to a medium pot and bring to a gentle boil.
- While the water is coming to a boil, crack one egg into a small ramekin or bowl.
- Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add the white vinegar to the pot.
- Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
- Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Poached Eggs – step by step photos
Add about 4 inches of water to a medium pot and bring to a gentle boil. While the water is coming to a boil, crack one large egg into a small ramekin or bowl.
Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add 1 Tbsp white vinegar to the pot.
Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.
