Perfect Poached Eggs

Perfect Poached Eggs – Easy As Pie

These Perfect Poached Eggs are great! Serve on buttered toast for a regular Sunday breakfast or make Eggs Benedict for a special occasion!


The eggs should be cold & as fresh as possible.

You will savor every bite.

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Perfect Poached Eggs
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins

Poached eggs are delicious and using this technique are really easy to do.

Course: Side Dish
Cuisine: American
Keyword: Perfect Poached Eggs
Servings: 4
Calories: 205 kcal
  • water 1 1/2-inch in the bottom of a pot or a deep skillet
  • 2 tablespoons vinegar
  • 8 eggs
  1. Pour 2 tablespoons of vinegar into the poaching water.

  2. Crack open eggs one at a time, into a small bowl.

  3. Bring the water to a boil, then reduce the temperature. When the water reaches a gentle simmer, pour the egg into a ladle. Gently transfer eggs into the simmering water.

  4. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.

  5. Poach the eggs for 3 minutes spooning the simmering water over the eggs.

  6. When the whites become opaque and feel firm to the touch they are done.

  7. Gently remove the eggs with a slotted spoon and lay them on sheets of paper towel to dry.

  8. Serve immediately.



Tips and Tidbits

Poached eggs can be kept overnight. Transfer the eggs as cooked with a slotted spoon to a bowl of cold water, then chill in the water.

To reheat the eggs lower them into simmering water with a slotted spoon and heat 20 to 30 seconds. Transfer to paper towels to drain.


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Recipe based on one by CountryLady
Photo by May I Have That Recipe