Learn how to make perfectly poached eggs in just a few simple steps!
I love adding a fried or poached egg to just about everything.
Having a salad? Let’s add an egg.
Making turkey burgers? Add an egg.
Being basic and making avocado toast? Egg it up.
One of my favorite things to eat for breakfast is two poached eggs topped with salt, pepper and Franks Hot Sauce, served over a piece of thick crusty toast! Mmmmmmm.
I never had any issue making dippy eggs (most adults call these “over easy”), but didn’t learn how to poach an egg until last year. For some reason poaching an egg sounded really intimidating.
I took to the internet and also asked my husband (he’s like my cooking encyclopedia.. he knows what’s up in the kitchen) to learn how to poach an egg!
There are a bunch of different methods out there, and I tried most of them. Some were really easy and some went kind of wrong… but now I can confidently say I know how to poach an egg and it’s really easy. I promise 😉
In my opinion, the easiest way, and the one that most consistently gives me a beautifully poached egg, is “the swirl method”. Okay that’s a made up name… but I think it’s fitting. Follow these simple instructions and you’ll be making perfectly poached eggs– just like the ones you see at all of your favorite brunch spots ❤
How I Make Perfectly Poached Eggs:
- Bring a pot of water up to a simmer (not a roiling boil) and add in a dash of white vinegar
- Crack egg into a small bowl or ramekin– this makes adding it to the water much easier
- Gently swirl the simmering water with a spoon (creating a gentle whirlpool) and add the egg directly into the center of the pot
- Leave the egg untouched and allow to cook for 3-4 minutes (or until the whites are set)
- Remove the egg from the water using a slotted spoon and place onto a plate lined with a paper towel
- Season & serve!
- The swirling of the water helps to keep the whites together but it’s normal to have some egg whites separate and float to the top
- If your egg has really runny whites pour off some of the whites before adding it to the water
- Use fresh eggs
- Don’t add any salt to the water
- I prefer to poach just one egg at a time and skim off the top of the water between batches
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Thanks for stopping by Clyde’s Corner today! Leave a comment below and let me know what you think about today’s post 🙂
I have a few recipes coming up that I top with poached eggs and I wanted to have a quick and simple method available for you guys, so I hope this was helpful!