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how to poach egg correctly
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5 from 1 vote

How to Poach an Egg Correctly: Poached Egg

Learn how to perfectly poach eggs for a delicious and healthy breakfast or brunch. Discover the secrets to achieving tender and creamy poached eggs at home.
Prep Time1 minute
Cook Time4 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: French
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Servings: 1
Calories: 75kcal

Equipment

Ingredients

Instructions

Prepare the water.

  • Fill a pan with up to 4 inches of water to get perfectly circular poached eggs and to avoid flat poached eggs.

Crack the egg.

  • I highly recommend room-temperature eggs for great quality. Break the egg into a fine-mesh sieve to strain out the loose liquid egg white.
  • Transfer the strained egg to a ramekin.

Poach the egg.

  • Once the water is boiled reduce the heat to low heat, there should be no bubbles. Add the apple cider vinegar to the water and stir the water to create a vortex. Then, gently drop the egg into the middle of the vortex.
  • Cook for 3 minutes for a white, firm, and liquid yolk. Use a slotted spoon to take out the perfectly cooked poached egg with solid whites and runny yolks
  • If you like the yolk a bit firmer, then put the egg back in the water to cook further for 30 seconds. Once contented with the doneness, dab the poached egg on a kitchen towel to remove excess water and serve!

Notes

  • Use temperature eggs for best results.
  • Do not forget to add vinegar or lemon juice to keep the egg’s form as you poach it.
  • Filter the egg with a fine-mesh sieve to eliminate loose egg whites.

Nutrition

Serving: 1egg | Calories: 75kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 80mg | Sugar: 0.3g | Vitamin A: 270IU | Calcium: 29mg | Iron: 1mg