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Basic Poached Eggs

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Quick Recipe

Prep Time: 2 minutes
Cook Time: 6 to 8 minutes
Makes: 2 to 4 servings

What You Need

2 to 4
EGGS, cold
Salt and pepper

Here’s How

  1. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently.
  2. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
  3. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges, if desired. SPRINKLE with salt and pepper. SERVE immediately.

Enjoy

  • Poached eggs are perfect for dieters. Try them on whole grain toast or English muffin.
  • For a light lunch or dinner, serve poached eggs atop steamed vegetables, such as tender asparagus. The soft yolk provides a built-in sauce.
  • Indulge in Eggs Benedict, made with poached eggs and velvety rich Hollandaise Sauce.

Insider Info

  • Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water.
  • Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
  • Do not poach eggs ahead of time and hold them in the refrigerator.
  • Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for poaching water. Eggs will pick up color highlights from some liquids.
  • Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.
  • Poaching gadgets: A simple saucepan and slotted spoon are all that's needed for superb poached eggs. However, specialized poaching equipment - rings that corral eggs as they cook in liquid, pan inserts with nonstick egg-shaped cups, and steam-cooking electric egg cookers - are also available.

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Nutrition Information

Per Serving

Excellent Source: choline

Good Source: protein

calories: 71
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 211mg
sodium: 70mg
carbohydrates: 0g
dietary fiber: 0g
protein: 6g
vitamin A: 243.5IU
vitamin D: 17.5IU
folate: 23.5mcg
calcium: 26.5mg
iron: .9mg
choline: 125.5mg

vitamin C: 0mg
vitamin E: .7IU
trans fat: 0g
sugars: 0g
potassium: 67.0mg
magnesium: 6.0mg
selenium: 15.8mcg
phosphorus: 95.5mg
vitamin B12: .6mcg
vitamin K: .1mcg
vitamin B6: .1mg
copper: .0mg
vitamin B1 - thiamin: .0mg
manganese: .0mg
zinc: .6mg
vitamin B2 - riboflavin: .2mg
vitamin B3 - niacin: .0mg
omega 3: .0g
omega 6: .6g