Skip to main content New this month
Get the Allrecipes magazine

Chef John's Poached Eggs

Rated as 4.27 out of 5 Stars

"Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 72 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Fill a bowl with ice water.
  2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low. Watch Now
  3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes. Watch Now
  4. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving. Watch Now

Footnotes

  • Cook's Notes:
  • Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.
  • To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.
  • Try these with the Smoked Salmon Dill Eggs Benedict recipe.

Nutrition Facts


Per Serving: 72 calories; 5 g fat; 0.6 g carbohydrates; 6.3 g protein; 186 mg cholesterol; 652 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 25
  1. 37 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I love poached eggs, firm white and runny yolk. The grandkids call them 'Dip Eggs' because they like to dip toast into the runny yolk. I am giving these 4 stars instead of 5 because the cooki...

Most helpful critical review

This was my first time making poached eggs, so I followed the recipe and 6 minutes is way too long. The eggs were not runny at all. I was very disappointed.

Most helpful
Most positive
Least positive
Newest

I love poached eggs, firm white and runny yolk. The grandkids call them 'Dip Eggs' because they like to dip toast into the runny yolk. I am giving these 4 stars instead of 5 because the cooki...

This was my first time making poached eggs, so I followed the recipe and 6 minutes is way too long. The eggs were not runny at all. I was very disappointed.

Great tips especially how to do more than two for a crowd. I always wondered how restaurants did it. Either that or they have a pro doing hundreds of poached eggs for Sunday brunch. Now we kno...

Very good technique. I watched the video and touched the egg rather than timing it. Like others said, 6 minutes was a tad long, so just keep an eye on them. I also made a whirlpool and dropped ...

I love Chef John's videos...always informative AND entertaining! I poached my egg for 5 minutes and the yolk was a little too firm for me. But that's an easy solve. Next time I will cook for onl...

Perfect!! Once again, Chef John delivers!

I have used this recipe for years but sometimes I use dill pickle juice. It gives the eggs a little different flavor. As the others have already said 6 minutes is too long, 4 is about right. ...

6 minutes was too long. Next time I'll try 4 minutes.

This is an excellent procedure for poached eggs. For those who felt theirs were "too hard", i.e., "not runny enough", it all has to do with how heavy or light a simmer you have. When you try i...