How to Make Poached EggsPoached eggs are, in my opinion, the best way to enjoy eggs. And learning how to make poached eggs is surprisingly easy. The secret to this perfect poached eggs recipe is using the freshest eggs you can find.
Use this poached eggs recipe for eggs benedict, salmon hash or just eating the poached eggs as is.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
- 4 large eggs
- kosher salt and freshly-ground black pepper to taste
- Fill a wide, shallow saucepan or skillet with 2-3 inches of water.
- Barely bring to a simmer over medium to medium-high heat. You will see bubbles around the edges of the pan and under the surface but not on the surface.
- Using a large spoon, dip the whole eggs under the water for 15 seconds. This helps the egg white come together, so it doesn't wander during poaching.
- Crack the eggs into 4 individual ramekins or small bowls. If the any of the yolks breaks, use that egg for something else, and start with another egg. Stir the water gently with a large spoon. This creates a pool that will help keep the eggs intact as they're poaching. Gently slide the eggs, one at a time, into the water. It's easiest if you dip the ramekin or small bowl under the water and let the egg slide out into the water. If the egg whites seem to be wandering, gently stir the water again.
- I only poach 4 eggs at once if I have a large skillet (12 inches or bigger). For smaller pots or skillets, poach the eggs in batches.
- Cook the eggs for 2-4 minutes, using a timer. Two minutes will yield eggs with runny yolks. Four minutes will give you yolks that are set.
- Remove the poached eggs with a slotted spoon. Blot gently dry with a paper towel. Season the poached eggs with salt and pepper.
Don't Miss: How to Cook Eggs Every Way