Follow these simple tips on how to make the Perfect Poached Egg. With tips and tricks to make your poached egg perfect every time.
I could eat poached eggs for breakfast every day and never get bored, I love them, but they have to be done right and for me that means a running yolk. Don't like a runny yolk? Just cook them for longer!
My favourite way to eat poached eggs? Usually on toast with smoked salmon, avocado and chives. It is pretty much my perfect meal. I also get asked if eggs are bad and how many I eat a day.
Firstly, no, eggs are not bad. The cholesterol that eggs contain has almost no affect on your body. Your cholesterol levels are affected more by saturated and trans fats. So, eat eggs with confidence that your cholesterol won't be affected. Do be aware of what you are eating your eggs with though.
Eggs are awesome! Make sure you always go for good quality free range eggs. And the fresher, the better.
Jump to:
Why make poached eggs?
- Ready in a few minutes
- Only 78 calories in each egg
- A good source of proteins and vitamins (including vitamin D)
- Perfect for breakfast, lunch or dinner
Step by step
Step 1: It is best to use eggs that are room temperature, so remove your eggs from the fridge at least 30 minutes before cooking.
Add a tablespoon of vinegar to a large pan (you can use any vinegar, but I find rice vinegar works best)and add boiling water. Add a generous pinch of sea salt to the water.
The vinegar and salt are the key part to this, as it is the vinegar that keeps the whites together and helps you get a perfect poached egg. You can't taste the vinegar when eating the eggs either.
The salt makes the water more dense, therefore lifting the eggs off the bottom of the pan and prevents them from sticking.
Bring the water back to the boil.
Step 2: Here's the clever bit! Using a spoon, gently place the whole uncracked eggs into the boiling water for 30 seconds each. This will partially boil the outer part of the egg white, making the egg more stable and less likely to spread out when cracked into the water.
If the water isn't deep enough to cover the egg, rotate it over after 15 seconds and boil for another 15 seconds. IMPORTANT: Do not boil the eggs for more than 30 seconds.
Using a slotted spoon, remove the eggs from the pan and turn the heat down to a gentle simmer.
Step 3: Use a sharp, heavy knife to break the egg shell and gently crack the egg into the simmering water. Hold the egg as close to the surface of the water as you can, without scalding your hands. Open the cracked egg just enough for the yolk to drop out, pulling the white with it.
You can also add the egg to a cup or ramekin and gently pour it in, but I have more success with just cracking it in.
Step 4: Cook the eggs on a gentle simmer for 3 minutes. If you want a hard yolk, cook it for 1 minute longer. Turn the heat off but leave the eggs in the water for an additional minute.
Step 5: Use a flat, slotted spatula to remove the eggs from the pan and place them on kitchen paper. This will absorb any water from the egg, meaning you won't get soggy toast!
Next, hold the edge of the spatula next to the egg and using the edge of the kitchen paper, gently flip the egg onto the spatula so it is upside down. Use your finger to gently press the underneath of the yolk to test if it is cooked to your liking. If not, return to the water for another 30-60 seconds.
What eggs to use
The fresher, the better. Fresh eggs hold together better and they also taste better. With eggs, you do get what you pay for, so make sure you use a good quality, free-range egg.
Sieve method
The method used in this how-to uses a pre-boiling technique. Instead of this, if you have a very fine mesh sieve, crack the eggs into the mesh over a bowl to remove the thinner egg white. The thicker white will remain around the egg, where you can then transfer the egg to another bowl or straight into the pan to cook. However, you need to be extremely careful with the sieve method as the yolks can easily break.
What to serve poached eggs with
Poached eggs are delicious just on some simple buttered toast with a pinch of salt and pepper. Maybe add some hot sauce for a little kick of heat. To take it further, why not add some smashed avocado to the toast? Maybe some smoked salmon? Or some wilted spinach.
Here are some other things that you can add a poached egg to:
- They are great in a bacon sandwich
- Add one to a burger
- Put one on top of a pizza
- Top a salad with a poached egg
- Make a simple spaghetti dish using our easy pasta sauce and top with a poached egg
- Shakshuka is a way of poaching eggs in a spicy tomato sauce - great for breakfast, lunch or dinner
- Huevos Rancheros - a traditional Mexican breakfast that can use poach or fried egg
- Top a comforting stew with a poached egg
- Add it to the top of Nasi Goreng (Indonesian Fried Rice) instead of the traditional omelette.
FAQs
Yes you can. If you are preparing poached eggs in advance, make sure you have a large bowl of iced water ready. Once the eggs are cooked to your liking, remove from the pan and transfer to the iced water. This will stop the cooking process immediately and keep them just right. You can keep them like this in the fridge for 3-4 days. To reheat, put some hot water in a bowl and put the eggs in it for 20-30 seconds, until warmed through.
More egg recipes
If you’ve tried this perfect poached egg recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
Recipe
How To Make The Perfect Poached Egg
Ingredients
- 4 eggs (free range are best)
- water boiled
- 1 tablespoon vinegar (rice vinegar is best)
- 1 pinch sea salt
Instructions
- It is best to use eggs that are room temperature, so remove your eggs from the fridge at least 30 minutes before cooking.
- Add a tablespoon of vinegar to a large pan (you can use any vinegar, but I find rice vinegar works best) and add boiling water. Add a generous pinch of sea salt to the water.The vinegar and salt are the key part to this, as it is the vinegar that keeps the whites together and helps you get a perfect poached egg. You can't taste the vinegar when eating the eggs either. The salt makes the water more dense, therefore lifting the eggs off the bottom of the pan and prevents them from sticking.
- Bring the water back to the boil.
- Here's the clever bit! Using a spoon, gently place the whole uncracked eggs into the boiling water for 30 seconds each. This will partially boil the outer part of the egg white, making the egg more stable and less likely to spread out when cracked into the water.If the water isn't deep enough to cover the egg, rotate it over after 15 seconds and boil for another 15 seconds. IMPORTANT: Do not boil the eggs for more than 30 seconds.Using a slotted spoon, remove the eggs from the pan and turn the heat down to a gentle simmer.
- Use a sharp, heavy knife to break the egg shell and gently crack the egg into the simmering water. Hold the egg as close to the surface of the water as you can, without scalding your hands. Open the cracked egg just enough for the yolk to drop out, pulling the white with it.You can also add the egg to a cup or ramekin and gently pour it in, but I have more success with just cracking it in.
- Cook the eggs on a gentle simmer for 3 minutes. If you want a hard yolk, cook it for 1 minute longer. Turn the heat off but leave the eggs in the water for an additional minute.
- Use a flat, slotted spatula to remove the eggs from the pan and place them on kitchen paper. This will absorb any water from the egg, meaning you won't get soggy toast!
- Next, hold the edge of the spatula next to the egg and using the edge of the kitchen paper, gently flip the egg onto the spatula so it is upside down. Use your finger to gently press the yolk to test if it is cooked to your liking. If not, return to the water for another 30-60 seconds.
- Serve on top of smoked salmon, avocado or both on toast.
Emma Drage
I've been making mediocre poached eggs for years, thought I'd try your method and they were perfect! Thanks for the tips.