How to Make Poached Eggs

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How to Make Poached Eggs

A relatively foolproof guide to luscious poached eggs.

Ma'ayan Plaut

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Step 1 of 8

Poached eggs are a delicious addition to most dishes but a complete pain to pull off. This method will make a compact and perfectly shaped egg with some basic kitchen tools.

Step 2 of 8

Add a teaspoon of something acidic (lemon juice or a non-flavorful vinegar like white or apple cider) to a small saucepan of water and bring to a simmer (small bubbles rising to the surface).

Step 3 of 8

Break egg into a small bowl.

Step 4 of 8

Here comes the trick: stir the water in the pan until a small vortex of water is swirling in the pot. As soon as you stop stirring, slid the egg into the center of the pan.

Step 5 of 8

The swirling water will help keep the egg compact and round as it cooks, rather than the white spreading out in the water.

Step 6 of 8

The egg will start setting from the white and inward toward the yolk. Preferred doneness is when the white is set and yolk is self-contained within it.

Step 7 of 8

Carefully use slotted spoon to pull egg from the pan and carefully drain. Place atop food, or place on a paper towel until needed (submerge briefly in warm water to heat through, then drain & serve).

Step 8 of 8

Salt and pepper the egg (it's delicious and a classy egg like this deserves such treatment!) and serve on top of salads, roasted vegetables, pasta, toast... The possibilities are rather endless.

You're Done

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Ma'ayan Plaut

Oberlin, Ohio

about.me/maayanplaut

Social Media Coordinator @OberlinCollege; photog, blogger, foodie, social media obsessee. Cofounder @YChooseOberlin; photo: @plautphoto; personal: @maayanplaut

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