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Perfect Poached Egg

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  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 3-4 minutes
  • Total Time: 15 minutes
  • Yield: Varies
  • Category: Breakfast
  • Method: Poach
  • Cuisine: All


Poached eggs are a classic healthy addition to any meal. I like to make this in my 3-quart saucepan, but just about any pan that is at least 3 inches deep will work.


  • 1 large egg
  • 1 tablespoon distilled white vinegar
  • water


  1. Fill a large pot or deep skillet with water and bring it to a gentle simmer over medium-low heat.
  2. Add a tablespoon of vinegar to the water.
  3. Crack the egg into a small bowl or ramekin.
  4. Use a spoon to create a gentle whirlpool in the water.
  5. Carefully slide the egg into the center of the whirlpool.
    1. Note: If you are poaching multiple eggs, add them one at a time, allowing each egg to cook for about 30 seconds before adding the next one. Or, if you’re a beginner, only cook one at a time until you get the hang of it.
  6. Cook the egg for 3-4 minutes or until the whites are set and the yolk is still runny.
  7. Use a slotted spoon to remove the egg from the water.
  8. Place the egg on a paper towel to remove any excess water.
  9. Serve immediately, garnished with salt, pepper, and any other desired toppings.