How to Poach an Egg
Cook perfect poached eggs every time! Follow our guide on how to poach an egg, and you'll be poaching eggs like a pro in no time.
Servings 1 egg
Fine mesh sieve
- 1 egg or however many you want to poach
- 4 inches water fill saucepan 3-4 inches deep with water
- Don't salt the water - this will encourage the egg whites to spread out more, so you won't have a perfectly round egg.
- Crack the eggs into separate bowls before cooking, even if you are not using a sieve to drain them. This will help you avoid getting eggshells in the egg or breaking the yolk. It makes it quick and easy to pour the egg into the boiling water.
- Spoon water on top of the eggs while they're cooking for a perfectly white poached egg all around.
- Deeper pots means rounder eggs. 3 to 4" of water is best for poaching eggs.
- Using white vinegar while cooking the egg isn't necessary, but will help it hold its shape. Add ~1 Tbsp. white vinegar to the water if you want to try it out - it won't make your eggs taste like vinegar.
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg