How to Make Poached Eggs

Poached Eggs are easy to make and are better for you than fried eggs. This easy recipe tells you how to do it two ways.

Easy, delicious Poached Eggs

Poached Eggs with an Easy Hack

It’s almost October, which is National Breakfast Month. Make yourself some good-for-you poached eggs in just minutes. Yesterday, we taught our local teenage grandkids to make them.

These eggs were a Saturday favorite when I was growing up. I learned to make them by the time I was 8 years old. We used a cast iron skillet to make them back then (don’t do that). I later learned to make them in a medium saucepan with more water. My husband Don taught me to add a little white vinegar to the water to prevent the bits of eggs sticking to the pan for an easier clean-up.

But now we have a better way to make them using just one simple trick.

Here’s the Hack

Drain them in a sieve before you slip them gently into the boiling water and you won’t need the vinegar. See the recipe for specifics. The eggs will come out perfectly round and beautiful.

Food Pairings

These eggs are good by themselves, or over toast or English muffins. They are even delicious over pancakes or used in Eggs Benedict. Be sure to drain them well before you put them on your toast or muffin!

What You Need

You need a medium saucepan or a deeper, nonstick skillet and a slotted spoon or spatula to make poached eggs. For an even easier time making poached eggs, break your eggs in a sieve (affiliate link) and drain off a little of the white. The flat slotted spoon works best.

How to Make Poached Eggs

How to Make Poached Eggs

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Eggs cooked to perfection in boiling water.

• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 eggs
• Pot of water (4 cups)
• 1 tablespoon white vinegar (optional)

Instructions

Method #1 (Using a Sieve):

1. Place a fine mesh sieve over a bowl that is slightly larger than the sieve.
2. Break the eggshells and drop the eggs, one at a time, into the fine mesh sieve. Let the eggs drain a few minutes.
3. Bring a medium pot of water to a boil.
4. Gently pour the eggs from the sieve into the boiling water.
5. Slowly move your slotted spoon underneath the eggs to make sure they are not sticking to the bottom.
6. Reduce the heat to medium.
7. When the entire egg is white (yolk also has a white coating on it), the egg is done.
8. Remove it from the water with a slotted spoon. Let it drain for a few seconds before putting it in a bowl.
9. Gently drain any remaining water from the egg, and serve your poached egg over toast.

Method #2 (No Sieve):

1. Bring to pot of water to a boil.
2. Add the vinegar.
3. Break the eggshells and drop the eggs, one at a time, into the water.
4. Reduce the heat to medium.
5. Gently spoon the water over the eggs.
6. When the entire egg is white (yolk also has a white coating on it), the egg is done.
7. Remove it from the water with a slotted spoon. Let it drain for a few seconds before putting it in a bowl.
8. Gently drain any remaining water from the egg, and serve it over toast.

Notes

Method #1 Note: Don’t throw out the leftover egg whites. You can save the liquid whites that collect in the bottom to use another time.

Nutrition

• Serving Size: 2 Poached Eggs
• Calories: 143
• Sugar: 0.4 g
• Sodium: 297 mg
• Fat: 9.5 g
• Saturated Fat: 3.1 g
• Trans Fat: 0 g
• Carbohydrates: 0.7 g
• Fiber: 0 g
• Protein: 12.5 g
• Cholesterol: 370 mg

Keywords: how to make poached eggs, poached egg, poached eggs

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Recipe Nutrition Information

This recipe is GF, DF, NF, SF, CF, V*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Poached Eggs Nutrition Label. Each serving is 2 poached eggs.

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