How to Make a Perfect Poached Egg

How do you make a perfectly poached egg? I’ll show you how to do just that –without any fancy tools needed. If you follow this method, I can almost guarantee that with just a little practice, you’ll be as happy with your poached eggs as I am with mine.

I’ve spent a lot of time testing different techniques – some simple, some unnecessarily complicated – and figuring out what actually works to consistently get great results. And while I can’t promise perfection every single time (hey, accidents happen!), I can say this: my results are pretty much spot-on almost every time – and everyone I’ve made them for agrees.

I know poached eggs can seem intimidating to many home cooks – but they really don’t have to be. Follow my tips, and you’ll see they’re much easier to master than you probably think. With just a little practice, you’ll be enjoying perfect poached eggs on avocado toast, with smoked salmon, as eggs Benedict… or however your heart desires.

You’ll Need:

• 1 Egg
• Salt
• Water
• Optional: white vinegar

Instructions:

1. Bring a small pot of water to a boil and add ½ teaspoon of salt. Optionally, add a small splash of white vinegar (about ½ to 1 teaspoon) to help the egg white set faster – especially helpful if you’re using an older egg, though not essential.
2. Meanwhile, carefully crack the egg into a small bowl or cup – this helps prevent the yolk from breaking and makes it easier to pour the egg into the water later.
3. Once the water is boiling, turn off the heat. Use a whisk or fork to stir the water and create a gentle swirl. This helps the egg white wrap around the yolk and form that classic poached egg shape.
4. Immediately and gently pour the egg into center of the swirl. Try to move quickly so the water is still spinning when the egg goes in – I like to keep the cup or bowl with the cracked egg right next to the pot so I can act fast.
5. Remove the pot from the stove and let the egg sit in the hot water for 4 minutes – or longer, depending on your preferred yolk consistency (see timing notes below).
6. When the egg is done, lift it out of the water with a slotted spoon or skimmer. If you don’t have one, a fine-mesh sieve works too.
7. Set the egg in a sieve lined with a paper towel to drain. Gently pat the top dry with another paper towel.
8. Serve immediately. I love my poached egg on avocado toast with smoked salmon (a recipe for that is coming soon!), but there are so many delicious ways to enjoy a perfectly poached egg.

Notes:

• Freshness matters: The fresher the egg, the better it will hold together in the water. If your egg is a little older, adding a splash of vinegar to the water can help keep the white from spreading.
• Set a timer! Timing makes all the difference – here’s how to get the consistency you want:
  • 3½ minutes: very runny yolk and barely set white – ultra-soft and delicate, but handle the egg gently to avoid breakage.
  • 4 minutes: set white and runny yolk – the classic poached egg that never disappoints.
  • 5 minutes: firmer edges and soft, creamy center – my personal favorite.
  • 6 minutes: jammy yolk and firmer overall – perfect for sandwiches (less messy!)
  • 7 minutes: mostly firm yolk – this is for you if you don’t like a runny center but still enjoy a soft yolk.
  • 8 minutes: fully set yolk – this version also tastes great cooled.
• Timing may vary! The times listed are for normal-sized eggs. If you’re using small or very large eggs, you may want to reduce or increase the time by about 30-60 seconds. The temperature of your water and the thickness of your pot can also affect cooking time, so feel free to experiment to find your perfect timing.