A step-by-step post on how to make perfectly poached eggs every single time. Whether it’s served with toast and bacon or on a spring salad, this is my go-to method!

Poached Eggs l SimplyScratch.com

I have fond memories of my mom making me my first poached egg. Tender egg whites with a runny yolk. My absolute favorite!

I remember being shocked when she told me she adds vinegar in the water. Anyways, I instantly fell in love with poached eggs from the moment I took my first bite. I’ve never been a fan of a cooked-through or well done egg. I love a thick but runny yolk. Ya know, something I can dunk my burnt toast in.

To Make Poached Eggs You Will Need:

  • eggs
  • vinegar
  • a wooden spoon
  • a slotted spoon

It’s a good idea to get all your tools ready before you start poaching. I even have my bread in the toaster, because once I add in the egg… I start the toast.

Fill a small pot or pan with a couple of inches of water.

Add in a ‘glug’ of white vinegar. Don’t worry… you won’t taste it.

Crack your egg{s} into a small dish. This is just so that when you go to add it to the water you won’t risk breaking the yolk or worse, get eggshell in your water.

Bring the water to a small simmer. It’s where there are teeny bubbles on the bottom of the pan. If it comes to a boil simply reduce the heat so it calms down.

Stir the water creating a whirlpool-sort-of-thing.

And slowly slide the egg into the center.

Let it swirl around before stirring and folding the looser egg whites on to the egg. I personally find that farm eggs tend to have more of a loose egg white, so the whites sort of drift off into the water a lot more than with store bought eggs. But that’s just an observation… I am in no way an expert on this subject. Unlike how I am on eating the egg… now that is where I excel!

From the moment you slide the egg into the water, set a timer for 4 minutes. This is the magical time needed to make a perfect poached egg. After the timer beeps, use a slotted spoon to remove the egg. Let it hover over the pan so the hot water can slip through the cracks of the spoon and evaporate off of the egg.

Butter the toast and let’s eat!

Poached Eggs l SimplyScratch.com

I like my eggs with salt and lots of black pepper.

Poached Eggs l SimplyScratch.com

A few fresh thyme leaves. LOVE!

Poached Eggs l SimplyScratch.com

Cut into the yolk and dunk!

Poached Eggs l SimplyScratch.com

Seriously this is the best part of the j-o-b! The eating!

Enjoy! And if you give this Poached Eggs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Perfect Poached Eggs
Yield: 1

Perfect Poached Eggs

How to make perfectly poached eggs every single time. Whether it's served with toast and bacon or on a spring salad, this is my go-to method!

Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes

Ingredients

  • 1 egg
  • 2 tablespoons white distilled vinegar
  • kosher salt, to taste
  • black pepper, to taste
  • fresh thyme leaves (optional)

Instructions

  1. Bring a small pan or pot with water up to barely a simmer. You want tiny bubbles on the bottom of the pan (do not bring to a boil!). Add in the vinegar.
  2. Crack an egg into a small dish.
  3. With a spatula, make a circular motion in the water to mimic a whirl pool and carefully slide the egg into the center.
  4. From the moment you slide the egg into the water, set a timer for 4 minutes. This is the magical time needed to make a perfect poached egg.
  5. After the timer beeps, use a slotted spoon to remove the egg. Let it hover over the pan so the hot water can slip through the cracks of the spoon and evaporate off of the egg.
  6. Sprinkle with salt, pepper and fresh thyme alongside buttered toast.