poached egg

Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!

Poached Eggs Recipe

vinegar (optional)

Bring a large pot of water to a boil.

While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.

Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. With a few tips, you too can learn how to poach an egg perfectly every time!

For my best poached egg recipes (like the one shown in the video), make sure to click the recipe post link below.

For the FULL Poached Eggs recipe: https://bit.ly/2MEU3Fk

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POACHED EGGS | how to poach an egg (perfectly)

Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.

How to Make Eggs Benedict

bacon bacon

parsley,

eggs

white or rice vinegar

English muffins

Butter

unsalted butter

lemon juice

salt

cayenne

"Followed the recipe and came out too lemony ! Most say teaspoon of lemon juice and this says tablespoon ! Going to use one with less lemon juice next time!"

the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.
Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

the eggs: Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

"Save yourself! This is the WORST thing I've ever made. When my husband and I tried  one fingertip's worth, we both almost got sick. TOO LEMONY and SALTY. I'm truly appalled."

"Thank you so much for this recipe! Today is my wife’s birthday and she has been wanting eggs Benedict since our state went under quarantine. I couldn’t find a take out restaurant that had it and our dine ins are still closed. So I decided to make it. I do know how to cook but I’ve never poached an egg, and timing is never my friend. This morning I gave it a shot. I slightly over poached the eggs. The yolks were soft but not runny. BUT!!! My wife said the sauce was perfect and it’s the best home made Eggs Benedict she’s ever had. I didn’t ruin birthday breakfast. Thank you again!\nOh I was afraid of too much salt. So I used unsalted butter and half the salt the recipe called for."

"Sauce recipe is off like a lot of people are saying. Im a  saltaholic and this was too much. So, Lose the salt, reduce the butter to 6TBS. 10 was too much. \r\n\r\nAlso for the eggs if you want the yolk hard 4min. If you want it runny do 3min.  Use a timer. Use. A. Timer."

https://www.simplyrecipes.com/video_src?vid=6128392936001

Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways.

Easy Poached Eggs

One way to help your poached egg whites stay together is to remove some of the thin wispy egg whites before you add your eggs to the hot water. An easy way to do this is with a fine mesh sieve.

Strain thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.

Gently add to hot water: Then gently ease the raw egg into your pot of simmering hot water.

Turn off heat, cover pot, cook 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and cook for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.)
Remove from the pot with a slotted spoon.

Using a Fine Mesh Sieve

If you don't want to futz around with trying to keep the eggs from spreading or bumping into each other, the easiest way to make poached eggs is with an egg poacher.
The "poacher" is actually coddling the eggs, not truly poaching them, but if what you want is an egg with a cooked white and runny yolk, this is an easy way to do it.

To use an egg poaching pan, remove the cups from the pan that you intend to use.
Fill the pan with only 1/2-inch of water and bring it to a low boil. Put a drop or so of olive oil in each of the egg cups you are using and spread around. (The cups are stick-free, but the oil helps.)
Crack the eggs into the egg cups, one egg per cup. Place the egg filled cup back in the slot for it in the pan.
Cover the pan and cook for 4 minutes.
Remove from heat and carefully lift the egg cups out of the pan. Slide the cooked eggs out of the cups onto serving plates or bowls.

Using an Egg Poacher

"“Barely simmering water” is apparently a trick to help us?\r\n\r\nI’ve just wasted 3 eggs trying your method. The white just sticks to the bottom of the pan and that’s it, egg wasted.\r\n\r\nI always stir the water, it stops the white sitting at the bottom of the pan.\r\n\r\nMy eggs are never in the pan for 4mins either, maybe it’s because you use Luke warm water...? Who knows!\r\n\r\nAn my eggs were bought this morning with a display date of 9\/1 and expiry 16\/1. I doubt it’s my eggs fault."

"I have never had success poaching eggs.  OMG thank you so much this worked perfectly. You have a new follower. Teach on sister."

"Love poached eggs-I’m hit or miss on my own even when I think I’m doing the same thing.  Worked  perfectly! Thank you!"

"The only way I knew how to poach eggs was the vinegar and stirring method, which never worked well for me.  This idea of letting the eggs simmer gently without agitation was amazing and I really felt like a pro when I got them out with a slotted spoon.  This is a great method for poaching eggs."

"I followed this recipe with a few tweaks by using some of the tips I've heard others share. If you don't use super fresh eggs and strain the whites you will have some ragged whites. (Does not affect taste).  I used a medium sized saucepan 3\/4 full, added a teaspoon of white wine vinegar (regular and apple cider vinegar is to strong of a flavor) and brought the water to a \"rolling boil\" then swirled the water and slipped the egg (waiting in a ramekin) in, cracked another into the ramekin and also slipped it in. You will notice, when you stir boiling water, it keeps swirling a while and appears to stop bubbling so much.  Moments later when the water had stopped swirling and began to boil again, at this point - I turned it down, covered it and turned it off. I let it sit for approximately 3 minutes and then fished then out the eggs. They were perfect, with runny yolks and no vinegar taste!"

https://www.simplyrecipes.com/video_src?vid=5823568940001

EASIEST way ever to poach eggs—all you need is a mug and a microwave! Ready in about a minute. Use this poached egg method to top a quick lunch salad, toast for an easy breakfast or roasted vegetables for dinner.

Microwave Poached Eggs

water

Salt and pepper

Prep the egg: Put 1/2 cup room temperature water in a microwave-safe mug. Crack the egg into the water.

Microwave the mug: Put the mug in the microwave and microwave on HIGH power for 30 seconds. Take out the mug and peek inside; you want the whites to be opaque, and the yolk to be still on the runny side. If the whites are still clear, put the mug back in the microwave for another 10 to 60 seconds.
How long it takes to cook the egg to your liking depends primarily on the wattage of your microwave. You’ll need to play around a bit. The time can vary a lot!

Let the mug sit: Let the cooked egg sit in the mug of hot water for 1 minute, or longer if needed. This helps firm up any soft parts of the egg white, giving you a more evenly poached egg.

Drain the egg: Using a spoon or fork, gently lift the egg out of the mug and set it on a slice of stale bread or a paper towel. Sprinkle with salt and pepper, then transfer to your serving plate and enjoy.

"i'm really sorry sara, but i wasted three eggs and now i have sad, plain ramen. seriously dont try this."

"I'd only try this again if starvation was the other option.  My husband and I very carefully microwaved five eggs, one at a time. The first was good though misshapen. Two cooked into hard, partially exploded balls though we shortened the cooking time. One had a firm yolk but was edible. On the last one the egg whites stayed like mucous after four times in the microwave."

"Wow! 80 secs plus half min standing, in powerful micro with mug fished out of charity pile, drained on rag from my clean rag pile, smooshed into sandwich. Bloomin lovely, Ta x"

"My favorite dish is Eggs Benedict (and different variations). I've spent ridiculous money on Waitr because I was afraid to make poached eggs and Hollandaise, but these microwave recipes I can have my favorites at home, for a lot less money, without sacrificing quality! Thank you!"

"#Gamechanger!! I’ve avoided poaching eggs for years because of previous disasters- but my first try with my 1999 () microwave was a huge success! About 45 seconds cook time then sitting for a minute or so. Perfect! This is amazing!"

This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Indian chickpeas with poached eggs

tbsp rapeseed oil

garlic cloves,chopped

yellow pepper,deseeded and diced

tsp cumin,plus a little extra to serve (optional)

coriander

turmeric

⅓ pack coriander,chopped

can chickpeas

½ tsp reduced-salt bouillon powder(we used Marigold)

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.

Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.

Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

A perfectly poached egg in just about a minute.

white vinegar

Add water and vinegar to a microwavable dish (I used a measuring cup)

Crack egg into the water and gently poke yolk 4-5 times with a toothpick.&nbsp;Cover with plastic wrap.

Microwave 1 minute. &nbsp;Check egg and cook an additional 15-20 seconds if needed. Remove from water immediately to stop it from cooking.

Salmon fillets topped with soft poached eggs and a delicious homemade cheese sauce.

Poached-Egg Salmon with Cheese Sauce

Grain Bread

FOR THE FISH

(9x9) foil sheets

(about 4-ounces each) Salmon Fillets

salt and fresh ground pepper

olive oil

thyme

FOR THE EGGS

FOR THE CHEESE SAUCE

heavy cream

butter

cheddar cheese

(or chili powder

salt and fresh ground pepper (,

parsley (, for garnish)

Arrange sliced bread on dinner plates and set aside.

Preheat oven to 400.

Place foils on a baking sheet.

Place fillets atop foil sheets; one fillet per sheet.

Season with salt and pepper.

Drizzle with olive oil and add a sprig of thyme over each fish.

Fold the sides of the foil over the fish, covering completely; seal the packets closed.

Bake for 15 minutes, or until salmon is cooked through.

PREPARE THE FISH

Crack each egg into a ramekin; set aside.

Add enough water to come 1 inch up the side of a large saucepan.

Add salt and white vinegar; cooking over medium heat, bring to a steady simmer.

Gently pour each egg into the simmering water.

Cook 3 to 4 minutes, or until firm to the touch.

Using a slotted spoon, remove eggs carefully from the pan and set aside.

PREPARE THE EGGS

In a small saucepan combine heavy cream and butter; set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil.

Whisk in the cheese and continue to whisk until melted.

Add chili powder, salt and pepper; continue to whisk until all is well combined.

Remove from heat and set aside.

Arrange each fillet on top of bread slices.

Top with poached egg and add the warm cheese sauce over the egg.

Garnish with fresh parsley.

Serve.

PREPARE THE CHEESE SAUCE

An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing

Sweetcorn & courgette fritters

can sweetcorn, drained

spring onions, finely chopped

courgette, grated

tsp smoked paprika

self-raising flour

eggs, 1 beaten, 4

milk

tbsp sweet chilli sauce

lime

vegetable oil

leaves,

Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.

Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.

Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It&#039;s not as hard as it sounds, and these eggs are so next level you won&#039;t believe what you&#039;ve been missing out on all these years!

Poached Eggs

Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.

Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.

Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.

Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.

Repeat with your remaining eggs.

Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

If you’re looking for a shortcut to poached eggs, then use your microwave!

Microwave poached egg recipe

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6354979539112&=domain=taste

If you’re looking for a shortcut to poached eggs, then use your microwave! It’s as easy as cracking an egg into a microwave-safe glass.

Microwave Poached Egg

Follow our easy recipe for perfect poached eggs with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish.

How to poach an egg

tbsp white wine vinegar

Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.

Cook for 3-4 mins, until the white is cooked through.

Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.

Top 11 poached egg recipes from across the web

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Sweetcorn & courgette fritters

Poached Eggs

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Top 11 poached egg recipes from across the web

The most viewed poached egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poached Eggs Recipe

How to Make Eggs Benedict

Easy Poached Eggs

Microwave Poached Eggs

Indian chickpeas with poached eggs

Microwave Poached Eggs

Poached-Egg Salmon with Cheese Sauc...

Sweetcorn & courgette fritters

Poached Eggs

Microwave poached egg recipe

How to poach an egg

The most viewed poached egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine