How to Poach the Perfect Egg

There are few things in life that get us more excited to get out of bed in the morning than brunch — and nowadays, brunch is pretty much synonymous with eggs Benedict and avocado toast. In theory, these two dishes seem like they would be super-easy to pull off if you are hosting a brunch at home, but poaching eggs is not as easy as it seems.

With a few simple tips, however, perfectly poached eggs can be yours. Besides the fact that they are delicious and look impressive, there’s an added bonus: Poached eggs are healthier than most other eggs because there is no oil or butter required in their preparation.

More: Your Everything Guide to Eggs

Here are a few things to keep in mind when attempting to create your own perfect poached eggs:

1. Start small. Practice making 1 or 2 poached eggs at a time before you attempt to feed the masses.
2. Simmer on low. Keep your water at a low simmer throughout poaching.
3. Use a teacup. Cracking your eggs directly into the water can cause the yolk to break or the whites to spread out in the pan. Always crack your eggs into a teacup (a ramekin or small bowl will work) before adding them to the water.
4. Prepare other foods in advance. Poaching eggs takes 4-5 minutes, so finish cooking everything else you will be serving, including toast, before you begin.

Directions:

1. Crack each egg into its own teacup, then set the eggs aside.
2. Fill your pan 3/4 full of warm water. Add 1 tablespoon of vinegar and stir. Place the pan over medium heat and bring it to a low simmer.  (A few bubbles should continually rise to the surface.)
3. When the water reaches a low simmer, gently lower each of the teacups into the water and tip each egg into the pan. (Note: You can use a slotted spoon or spatula to nudge the whites toward the yolk if they spread out in the water.)
4. Poach the eggs just until the whites are cooked through, for 4-5 minutes. Then turn off the heat.
5. Using a slotted spoon, remove each of the eggs. Gently blot them dry with a paper towel before serving.

More: How to Know if You Can Still Use The Old Eggs in Your Fridge

Originally posted January 2014. Updated August 2017.