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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a bowl with ice water.

    Advertisement
  • 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.

  • 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.

  • 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.

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

72.4 calories; protein 6.3g 13% DV; carbohydrates 0.6g; fat 5g 8% DV; cholesterol 186mg 62% DV; sodium 651.5mg 26% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2013
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 cooking time of 6 minutes is too long, especially if you are going to be re-heating these, as suggested for poached eggs for a crowd. 3 - 4 minutes is usually perfect. The picture I added to this recipe shows the egg poached for 5 minutes and served immediately, not re-heated, most of the yolk is fully cooked. If you use a slotted spoon and gently lift the egg up and give it a little jiggle you will be able to see if the white is fully set while the yolk will still jiggle. Another tip - if you stir the water in a circular motion and drop the egg into the vortex (center) of the swirling water, the white of the egg will wrap around the yolk and make a pretty little package. You don't have to use champagne vinegar, any vinegar will do and if you don't have vinegar - that is OK too. Really fresh eggs are best for poaching so if you are doing poached eggs for a crowd it pays to plan to get very fresh eggs. Read More
(123)

Most helpful critical review

Rating: 2 stars
08/27/2013
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. Read More
(25)
61 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
05/18/2013
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 cooking time of 6 minutes is too long, especially if you are going to be re-heating these, as suggested for poached eggs for a crowd. 3 - 4 minutes is usually perfect. The picture I added to this recipe shows the egg poached for 5 minutes and served immediately, not re-heated, most of the yolk is fully cooked. If you use a slotted spoon and gently lift the egg up and give it a little jiggle you will be able to see if the white is fully set while the yolk will still jiggle. Another tip - if you stir the water in a circular motion and drop the egg into the vortex (center) of the swirling water, the white of the egg will wrap around the yolk and make a pretty little package. You don't have to use champagne vinegar, any vinegar will do and if you don't have vinegar - that is OK too. Really fresh eggs are best for poaching so if you are doing poached eggs for a crowd it pays to plan to get very fresh eggs. Read More
(123)
Rating: 5 stars
10/14/2013
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 know the secret. I love that Chef John isn't too fussy and will show what happens if you don't use the freshest eggs. And keep an eye on the eggs, 5-6 minutes is the max, it's like cooking bacon, it doesn't take more than a few seconds to overcook. Read More
(25)
Rating: 2 stars
08/26/2013
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. Read More
(25)
Advertisement
Rating: 5 stars
11/26/2013
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 the egg in the center as I've seen in other videos. It worked like a charm and it was my first time making these. They were perfect on my eggs benedict! Read More
(10)
Rating: 5 stars
06/05/2013
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 only 3-4 minutes. The demonstrated process works great. Read More
(7)
Rating: 5 stars
03/22/2019
Here'a a different method: Take a Texas muffin tin(makes big muffins), non-stick, Spray with Pam. Put in a tablespoon of water, pour in the egg, center the yoke, put a tablespoon of water on top. Place in a 400 degree oven. The length of time depends on how well done you want your eggs. Eight minutes is about right for me. Scoop out with a large spoon. Makes up to six eggs at a time. Read More
(6)
Advertisement
Rating: 5 stars
08/29/2014
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. Also if you put a bit of salsa and sour cream on them they are great served with a heated tortilla. Read More
(6)
Rating: 4 stars
04/17/2014
6 minutes was too long. Next time I'll try 4 minutes. Read More
(5)
Rating: 5 stars
07/07/2015
Perfect!! Once again Chef John delivers! Read More
(4)