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How To Poach an Egg

Amy Stafford's Eggs

  Everyone should know how to poach an egg, not only because it is the lowest fat method for cooking eggs, but because so many delicious recipes call for a poached egg.   One poached egg contains 69 calories, 4.7 g of fat and 185 mg of cholesterol.  As always, the freshest eggs will make the best poached eggs.  To find out more on which kind of eggs to buy, check out my post; Which Eggs Should you be eating?

Poached eggs are not only for breakfast, they are great on salads, lentils, quinoa, and rice.  It is a great way to add extra protein and flavor to a dish.

Poached eggs in salad

Poaching an egg is simple as long as you follow these tips: (watch the video for tutorial)

  • Crack your egg into a bowl.  Do not crack it directly into the water.
  • Make sure that your pan is filled with at least 3-4″ of water.
  • Add one teaspoon of vinegar to the water, I prefer to use rice wine vinegar.
  • Do not let your water boil, you want the water to be just below boiling and you can tell when it is the perfect temperature when bubbles start to form in the water along the perimeter of the pan.
  • Place bowl that has egg as close to the water as you can and gently, but quickly slide into the water.
  • Gently swirl the water around the egg with a spoon.
  • Let the egg cook for 3-4 minutes.  For more runny go with 3 minutes and 4 for a firmer yolk.
  • Use a slotted spoon to remove egg.  If egg is stuck to bottom, give pan a little shake, or gently loosen perimeter of egg with spoon until it releases.
  • Using slotted spoon remove egg from water and place egg on paper towel lined plate.
  • Serve and enjoy!


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