How to {perfectly} Poach an Egg

Step-by-step instructions to perfectly poached eggs every time!

Happy Sunday! I hope your weekend has been just as relaxing and/or as busy as you planned it to be.

We live for the weekends over here. Our weekends are usually more busy than relaxing, but with 4 kids expecting relaxation would be naive. Our days of sleeping in until 10 and slowly sipping our lattes while planning out our day are over (for now) and we wouldn’t wish it any other way.

When our kids are up, they’re up! And it’s usually between 6-6:30am. They immediately want a snack, they want to play all the games, they want to get dressed and then they’re ready for breakfast…feed me! feed me! feed me!

Since Brandon and I are night owls and since we both love to sleep in (which at this stage of life 8am is considered “sleeping in” or just getting up naturally instead of having 4 little munchkins right in your face or screaming out your name at 6am) we’ve come up with a plan on the weekends so we each get a morning to sleep a little longer. Sundays are my mornings and it’s just nice to know that one morning a week I get to wake up on my own and usually walk out to the sights and smells of bacon frying, toast toasting, eggs poaching and lots of “mama! mama! mama!”.

Avocado toast with a poached egg has been our Sunday morning ritual for a few years now and Brandon prepares it so perfectly. The toast is toasted perfectly, the avocado is salted and seasoned perfectly and the eggs (the eggs!) are poached oh so perfectly. Ahhhhh, perfection…

Each time Brandon makes this amazingness for us for breakfast and I post a pic on Instagram, I get a flood of comments, messages and emails asking how he poached the eggs so perfectly. Well, my friends, I finally got up in time on a Sunday morning to catch him in the act so I photographed and took notes so I can share all his tips and tricks with you. And I’m pretty pumped to know how to perfectly poach an egg myself now.

It’s so easy, but it does require a few special steps to insure tight whites and a golden liquid yolk.

It all starts with good quality eggs…

You’ll crack the eggs in individual bowls and then you’ll carefully drain/strain off the thin watery parts of the white to create that tight white a great poached egg should have.

In the meantime, heat a medium pot of water over medium heat until it’s between 180°-190°F on an instant thermometer.

Using the handle of a wooden spoon, you’ll gently swirl the water for a few seconds before carefully sliding each egg into the water. The swirling motion keeps the eggs tight and from dropping to the bottom of the pan where they could cook more on one side or overcook.

You’ll swirl the water occasionally as the eggs cook. The eggs are ready when the whites are fully set and the yolks are slightly jiggly, about 3-4 minutes depending on how set you like your whites and how runny you want your yolks.

You’ll carefully lift each egg individually from the water with a slotted spoon and serve immediately.

And that’s all there is to it. Once you make perfectly poached eggs once, you’ll be able to do it every single time. And you’ll want to do it often because they’re just so dang delicious!

Here’s to Sundays that start with perfectly poached eggs for all! Enjoy!

xoxo,

Maegan

How to {perfectly} Poach an Egg
 
Prep time
Cook time
Total time
 
Step-by-step instructions to perfectly poached eggs every time!
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 4 large eggs
Instructions
  1. Crack eggs into individual bowls. Using a strainer or small-holed slotted spoon, carefully pour an egg into the spoon and swirl the egg around the strainer draining off any excess or loose watery whites. Return each egg to it's individual bowl. Repeat with each egg. This step is key to creating that tight white a great poached egg should have.
  2. Meanwhile, heat a medium pot of water over medium heat until it's between 180°-190°F on an instant thermometer. Using the handle of a wooden spoon, gently swirl the water for a few seconds before carefully sliding each egg into the swirling water. The swirling motion keeps the eggs tight and from dropping to the bottom of the pan where they could cook more on one side or overcook.
  3. Swirl the water occasionally as the eggs cook. The eggs are ready when the whites are fully set and the yolks are slightly jiggly, about 3-4 minutes depending on how set you like your whites and how runny you want your yolks.
  4. Carefully lift each egg individually from the water with a slotted spoon and serve immediately.
 

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Comments

    • MaeganMaegan

      Hi Elizabeth! Yes, we usually poach 4 at a time. I just focused on one for this post. You could do as many as your pot will hold without them overcrowding. Happy poaching! 😉

    • MaeganMaegan

      Thanks Sami! If you follow these instructions, you’ll be poaching eggs like a pro in no time. And who doesn’t love a perfectly poached egg?! 🙂

  1. JoJo

    Mmmm. Looks so yummy. So you don’t use any vinegar? Also, what type of bread is pictured here? And how do y’all toast your bread? Toaster? Toaster oven? Etc? thank you

    • MaeganMaegan

      Hi JoJo! No, we don’t use vinegar. We tried it a few times with vinegar but didn’t notice any difference. The key to keeping the whites tight is to swirl the water before and while the eggs are poaching. The bread is from Costco. It’s their Multigrain 100% Whole Wheat Bread. And we toast it under the broiler in the oven for 2 minutes on each side or until each side is toasted to your liking. Just watch the bread carefully as it toasts under the broiler because it can burn fast if left in there too long. Hope this helps. Enjoy!

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