How to Poach an Egg

Overcome your egg-poaching fears! I’m making this tutorial to show you how extremely easy it is to poach an egg. But if you really want to gain confidence in your egg poaching abilities grab a few dozen eggs and have a poaching party! After your first few you’ll find it’s suddenly not scary anymore and that you (yes you!) are in charge of that egg. Now throw a pot of water on the stove and get to it, the eggs won’t poach themselves.

What You’ll Need:

  • Shallow Saute Pan
  • Slotted Spoon
  • Paper Towel-Lined Plate
  • Shell Bowl
  • Pitcher of water
  • White Vinegar (Optional)
  • Eggs!

Video:

Directions:

  1. Place your pan on medium-high heat and fill almost to the top with water.
  2. Add the vinegar, if using, and when the water reaches a simmer turn the heat down ever so slightly and you’re ready to poach!
  3. Gently crack an egg into the poaching water. Crack it close to the surface (You may also crack the egg into a small bowl and slide it in if you’d rather).
  4. Allow to poach for 4-6 minutes. If your water begins to boil turn down the heat. If the water becomes too cool turn the heat up.
  5. When the whites are no longer translucent scoop the egg up with the spoon and gently shake it to see if the whites jiggle. I like to poke the whites with my finger to check as well but be careful, it’s hot!
  6. When the whites are no longer jiggly pull the egg out and rest it on the paper towels.
  7. Tada! You poached an egg you badass.

Savannah Says...


  1. What does the vinegar do?

    1. Pucker up!

      Vinegar helps bind the protein in the egg whites, giving you a prettier looking egg! You can certainly poach eggs without the vinegar though.

    1. Help! My egg is stuck to the bottom of the pan.

      1. Everybody panic!

        JK, it’s fine. The first few eggs typically do like to hang out on the bottom. You can gently scoop them off with the spoon and if you accidentally break it no biggie! Toss it and poach another.

      1. Sometimes my yolk cooks hard before the whites are done.

        1. I thought you said you liked it hard?

          This typically happens when the yolk scoots to the edge of the whites and as a result, cooks more quickly. There’s not a lot you can do except dub that egg “over-medium” and carry on. You can certainly poach them over-medium or “over-hard” on purpose for friends that aren’t a fan of runny yolks.

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