How to Poach an Egg
Good news for egg lovers: You don't need a drop of oil or butter for this preparation, which makes poaching one of the healthiest ways to put a protein powerhouse on your plate.
Up next in Egg Recipes (15 videos)
Got eggs? Then you have the fixings for a great meal, as you'll see with the eggs recipes in these videos.
You Will Need
- Water
- A 3-quart skillet
- 1.0 tbsp white or cider vinegar
- A stove top
- An egg
- A small bowl
- A slotted spoon
- A kitchen towel
Steps
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Step 1
Add water and boil
Fill the skillet three-quarters full with water. Add the vinegar to the water and bring it to a boil.
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The vinegar doesn't impart flavor to your eggs but it does keep the whites from spreading. Don't use red wine vinegar, however, because it might turn your egg whites pinkish.
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Step 2
Reduce heat to low
Reduce the heat to low so that the water is just at a simmer.
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Step 3
Slip egg into water
Break an egg into a small bowl and then slip the egg into the simmering water.
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When poaching, use very fresh eggs—the whites will hold better to the yolk.
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Step 4
Allow egg to simmer
Allow the egg to simmer in the water for 3 to 4 minutes, depending on how firm you like your yolk.
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Step 5
Lift egg out
Turn off the heat and use the slotted spoon to gently lift the egg out of the water.
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Step 6
Place spoon on towel
Place the spoon—with the egg in it—on a folded kitchen towel.
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By using the towel, you'll be able to absorb any excess water and avoid a soupy breakfast.
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Step 7
Eat
When drained, place your perfectly poached egg in a bowl or on a piece of toast—and maybe on your list of favorite breakfasts, too.
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You can make poached eggs a day in advance—just refrigerate them after poaching and, when you're ready, reheat them by placing them in simmering water for one minute.
