How to Poach Eggs

A perfectly runny yolk of a poached egg tops avocado toast and a refreshing salad.

Uniquely creamy whites, perfectly runny yolks, and no added fat make a great way to ramp up breakfast with the healthiest way to eat eggs on toast, or just to impress your guests. Three easy ways to poach eggs for quick cleanup are a great time-saver.

Course Breakfast, Side Dish

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 127kcal

Author Imma

Ingredients

4 cups (940ml) water
1 tablespoon (15ml) white vinegar
4 eggs (2 per person)

Instructions

Traditional Method

Bring 2-3 inches of water to a simmer and add a tablespoon of vinegar. Stir gently to create a vortex.
Crack a fresh egg (up to 4 eggs in a medium pan and 8 eggs in a large one) into a small bowl, then slide it into the middle of the vortex. As long as they have room to breathe, they’ll be fine. Optionally, you can crack the egg into a strainer so the watery part of the egg white runs off.
Cook for 3-4 minutes for a soft, runny yolk, or 5-6 minutes for a firm yolk, then gently remove it with a slotted spoon.

Egg Poacher

If you have a poacher, fill the bottom with a half inch of water. Heat over medium until it reaches a bare simmer.
Lightly oil each poaching cup and set them in the poacher so they can warm up.
Crack an egg into each cup, cover, and cook to the desired doneness (3-4 minutes for runny yolks and 5-6 minutes for set yolks).
Season with salt and pepper, and enjoy.

Air Fryer

Preheat the air fryer to 400℉ (205℃). Spray ramekins or silicon cups with a little oil, add a tablespoon or two of boiling water, and gently crack an egg into each one.
Place the ramekins into the air fryer basket, and cook for 5-10 minutes. For a runny yolk, check for doneness at 5 minutes.
Remove the eggs from the ramekins with a slotted spoon and drain on a paper towel. Season with salt and pepper if desired and serve immediately.

Notes

Start with 2-3 inches of water and heat it to a bare simmer. Slight bubbles will form on the bottom of the pan and slowly rise to the surface, but they won’t disturb the surface.
White distilled vinegar or a mixture of distilled vinegar and white wine or apple cider vinegar will allow the egg whites to stay white. A tablespoon or two will work fine in 4 cups of water if using it in the poaching water.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition