Poached Eggs are so simple to make. Following my step-by-step photos, you’ll have the perfect easy breakfast.
If you only ever eat poached eggs when you are out to brunch, you are going to be so happy you found your way to my corner of the internet.
A poached egg is a delicious and simple breakfast and is so easy to make at home. You just need eggs, vinegar, and salt. And this is done in under 10 minutes, counting how long it takes for your water to boil. This is such a breakfast win!
How to Make Poached Eggs
Here is a brief overview of how to poach an egg. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Boil Your Water
Fill a 12-inch skillet with water to just below the rim. Place a cover for the skillet near your cooking station. Add the vinegar and salt to the water, and bring to a boil. Read more on why adding vinegar is an important step in how to poach eggs below.
Add The Eggs
Once boiling, crack the eggs into two tea cups, putting two eggs in each cup. Reduce the water to a simmer. Gently pour the eggs into the water at the same time.
I prefer to use teacups (or coffee mugs) over a ramekin or a small bowl because the handles make it so easy to add the eggs to the water.
Cook the Eggs
Remove the skillet from the heat, cover with a lid, and set a timer for four minutes.
Remove The Eggs From the Water
After four minutes, remove the eggs from the water carefully with a slotted spoon or spatula. Serve and enjoy!
Vinegar for Poached Eggs
This trick of using vinegar in the water comes from America’s Test Kitchen. It not only adds a bit of flavor to the eggs, but it also lowers the pH in the water which then helps to keep the egg whites intact.
Cooking More Eggs
This recipe can be doubled. Use four teacups instead of two, and increase the cooking time from four minutes to five.
Firm Yolks
This recipe is perfect for runny yolks, which is a hallmark of poached eggs. If you prefer a firm yolk, add 30 seconds to the cooking time.
Tips and Tricks
These tips and tricks will make this poached eggs recipe turn out perfectly every time.
- Use fresh eggs. In addition to vinegar, using fresh eggs over old eggs will make for tighter whites that hold together.
- Have your lid nearby. A lid to fit on your skillet is an important part of this recipe. Make sure it is next to your stovetop before you start the recipe.
- Have a slotted spoon nearby. You will want to remove the eggs from the hot water quickly with a slotted spoon. Have it near before you start the recipe.
- Bring the water to a full boil. You should see roaring bubbles before you continue with the recipe.
- Use cups to add the eggs to the water. Put the full lip of the teacup into the water and tip the eggs in quickly.
- Set a timer. For the eggs to be fully cooked but the yolk still runny, you will need to pull the eggs from the water at four minutes. Have a timer ready to start before you put the eggs in.
What to Serve With Poached Eggs
These easy poached eggs can be enjoyed alone or with toast (I love to mash some avocado to make avocado toast and top it with a perfect poached egg like you see in the photos). Here are a few ideas to round out your breakfast!
If you make this poached egg recipe or any of my other recipes, be sure to leave a comment and let me know what you think! I love hearing from you.
Poached Eggs
Ingredients
- 2 tablespoons white vinegar
- 1 teaspoon table salt
- 4 large eggs
Instructions
- Fill a 12 inch skillet with water to just below the rim. Place a cover for the skillet near your cooking station. Add the vinegar and salt to the water, and bring to a boil.2 tablespoons white vinegar, 1 teaspoon table salt
- Once boiling, crack the eggs into 2 tea cups, putting 2 eggs in each cup.
- Reduce the water to a simmer. Gently pour the eggs into the water at the same time. Remove the skillet from the heat, cover, and set a timer for 4 minutes.4 large eggs
- After 4 minutes, remove the eggs from the water carefully with a slotted spoon or spatula. Serve and enjoy.
Colleen Horner says
I love poached eggs and love your recipe!
I’m so glad to hear that, Colleen!