Poached Eggs are the perfect easy breakfast recipe and ready in about 5 minutes.
An egg and some water are all you need to make this easy breakfast. Once you’ve got the timing down, you can make eggs with a perfect yolk every time!
Why We Love these Eggs
Healthy, quick, delicious, easy… so many reasons!
Great for breakfast, over roasted veggies, on avocado toast or even next to a stack of french toast!
I’ve shared my favorite step-by-step tips to make a perfect poached egg every time.
Whether a soft, medium or hard yolk is preferred, the result is a delicious egg that’s great on toast, English muffins, or roasted potatoes.
Ingredients/Variations
Only 3 ingredients.
EGGS For this recipe, any type of eggs will work great! The instructions below are for large eggs, you can use any size but may need to adjust the cook time by 30 seconds or so.
WATER Traditionally poached eggs are made with boiling water. But depending on how you want to use them, try poaching them in broth, they’re great over roasted asparagus. This adds an extra level of flavor that is oh-so-delicious!
SALT & PEPPER You can keep it simple and season your poached eggs with just salt and pepper or get creative!
How Long to Cook
- Soft: 3 minutes will give you a very runny yolk and slightly undercooked white.
- Medium: 4-5 minutes. 4 minutes yields a poached egg with a soft white and runny yolk. 5 minutes is a bit more set and jammy rather than runny.
- Hard: 6 minutes produces eggs with a firm white and a yolk that is tender but not runny.
How to Poach an Egg
This recipe is only 3 simple ingredients and comes together in 3 simple steps!
- Boil water, reduce to a simmer (add a teaspoon of vinegar if desired).
- Break one egg into a small bowl and gently slide it into the water. Immediately repeat with the second egg.
- Remove with a slotted spoon. Season and serve immediately.
Since poached eggs have such a mild flavor, they can literally go with everything from a fancy eggs benedict to broken over roasted asparagus, on avocado toast, or throw into a warm spinach salad with bacon bits!
Tips for the Perfect Poached Egg
Poached eggs are a simple recipe but here are a few tips to help them turn out perfect every time!
- Unlike with hard boiled eggs (where they’re easier to peel if they’re older), for poached fresh is best.
- Add a teaspoon of white vinegar to the water. This will help keep the whites together as the egg cooks.
- Pick your type of poached egg (soft, medium, or hard) and watch carefully to avoid overcooking. Look for a solid white with a runny yolk center.
- Be sure to use a slotted spoon when removing from the water. This allows the water to run off and prevents your toast from getting soggy. You can also set them on a paper towel from the pot to help soak up some of the excess water.
- If making eggs for a crowd, cook eggs a few at a time and put into ice water to stop cooking. When the batch is ready, add the eggs and simmer 45-60 seconds to heat them.
Yummy Egg Recipes
- Perfect Hard Boiled Eggs – Easy & versatile
- Make Ahead Egg Muffins – Perfect make-ahead breakfast
- Cheesy Breakfast Pizza – Breakfast for a crowd
- Breakfast Burritos – Freezer Friendly
- Hashbrown Breakfast Casserole – Great for potlucks
How did you enjoy these Poached Eggs? Be sure to leave a rating and a comment below!
How to Make Poached Eggs
Ingredients
- 2 eggs
- water
- salt & pepper
Instructions
- Bring 3-4 inches of water to a boil in a saucepan. Reduce heat to a gentle simmer.
- Break one egg into a small bowl. Slide the egg gently into the simmering water. Repeat with remaining egg.
- Cook until whites are set and yolks are cooked to desired doneness, about 4 minutes for a medium egg.
- Use a slotted spoon to remove eggs. Season with salt & pepper and serve warm.
Notes
- Soft– 3 minutes will give you a very runny yolk and slightly undercooked white.
- Medium– 4-5 minutes. 4 minutes yields a poached egg with a soft white and runny yolk. 5 minutes is a bit more set and jammy rather than runny.
- Hard – 6 minutes produces eggs with a firm white and a yolk that is soft but not runny, or only slightly so.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Thank you for the easy to follow guide.
Could never get poached eggs just right.
Printed and its on my refrigerator door.
I can’t wait for you to try these poached eggs Mary! Enjoy!
Done perfectly!!
I did it!!! My bf loved it and he is sooooo picky.
Yay! Way to go, Mica!
I love your recipes
Thanks, Ron! So glad you are enjoying these recipes.
I was taught to get the water boiling then turn down slightly then add a splash of vinegar. Get a spoon a stir the water till there is like a twister then add 1 egg at a time. Stir the water every so often till your eggs are done to your liking. This was taught to me by a cook at a retirement center where I worked.
Thanks for sharing your tips Linda!
Thanks for sharing this amazing poached egg recipe. One of the best ever poached egg recipe i have ever tried so far.
I have found that when I poach an egg, I time it with my toaster. I put the bread or English muffin into the toaster and start the toast cooking. Then I put the eggs into the boiling water. Then when the toast is done and pops up, the eggs are ready. Easy, peasy. This is for runny eggs.
My poached eggs used to stick to the bottom of the pan so they always broke when I tried to get them out of the pan. I found out if you take the handle of a wooden spoon and spin the boiling water just before you drop in the eggs, they won’t stick. I give another spin with the handle along the side of the pan and that takes care of it. I also put all the eggs in a bowl that I am going to cook and drop them at the same time.
Thank you for sharing your tips!
I worked in a “greasy spoon” restaurant when I was in high school as a cook. My boss taught me the same method. It works.