How to Make a Perfect Poached Egg

I have always wanted to know how to make a perfect poached egg. The kind that is sealed up in a soft oval, white egg package like the ones you get at restaurants. The kind that you cut into with a knife and the soft yellow yolk oozes out! When I used to make them, the whites would spread out all over the pan and they did not look very nice.

So I set out to learn how to make the perfect poached egg. Of course I went online and watched videos on how to do that..

I will show you what I learned and how to make a perfect poached egg. It takes a few steps – but it really works and is so satisfying!

You will need:

  •  fresh organic eggs
  • a small bowl or cup to crack the egg in
  • a bowl of cold water to put the egg in afterwards
  • a slotted spoon to transfer it with
  • a pointy tool to make a small hole in the fat end of the egg
  • Processed with VSCOcam

(A scissors comes in handy to trim the edges)


Take out a sauce pan and fill it with about 4″ of water. Over medium/low heat get it boiling to a nice “simmer” – (not a rolling boil) – a light simmer with tiny bubbles!

Add 1/4 cup of white vinegar (or cider vinegar) to the water.

Meanwhile poke a tiny hole in the fat end of an egg. (there is an air pocket at the fat end) I used the end of a thermometer – but a skewer or something like that could work as well. Slowly and “gently” twist the sharp tool until you get it just through the shell (about 1/8″) – but not far enough to break the yolk.

Processed with VSCOcam

Use a slotted spoon and lower the egg into the simmering water for ten seconds. This hole will allow a little water to come in and cook it just enough to hold it together when you simmer it in the pan.

Processed with VSCOcam

Remove and crack the egg into a small cup or bowl.

Processed with VSCOcam

Slowly pour the small bowl or cup with the egg into the lightly simmering water.

Processed with VSCOcam

Let it sit for 4 minutes at a simmer. Then immediately remove it with a slotted spoon and put in a dish of cold water.

Processed with VSCOcam

The cold water will stop the egg from cooking more. If you have any loose edges you can trim them with a scissors.

Processed with VSCOcam

You can do this until you have as many eggs as you desire. They can be stored this way (in water in the fridge) for one or two days to be used as needed.

Processed with VSCOcam

If you want to serve them warm, use a slotted spoon to immerse them in simmering water again for a just few moments.

Voila!! The perfect poached eggs!

Processed with VSCOcam

Bon Appetit!

(I will be poaching a lot more eggs now – they are so versatile, healthy & pretty!)




Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>