Go Back
+ servings

Perfect Poached Eggs

Print Recipe
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!
Course Breakfast & Brunch
Cuisine American, French
Keyword breakfast, eggs, healthy, poached
Prep Time 5 mins
Cook Time 4 mins
Total Time 9 mins
Servings 1
Calories 69
Author Laurie McNamara


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


  • 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.
  • Crack an egg into a small dish.
  • With a spatula, make a circular motion in the water to mimic a whirl pool and carefully slide the egg into the center.
  • 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.
  • Sprinkle with salt, pepper and fresh thyme alongside buttered toast.


Serving: 1egg | Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg