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a fork pierces through the side of a poached egg perched on top of guacamole on a small potato pancake

How to Poach an Egg

Rebecca Eisenberg
This Tiny Pot Method of making a poached egg will help you master this tricky kitchen skill. Soon you'll be adding poached eggs to everything: salads, toast, pizza, and more.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine French
Servings 1 egg


  • 1 egg
  • cups water
  • 1 tablespoon distilled white vinegar


  • Bring a small pot of water with a splash of vinegar to a gentle simmer and use an instant read thermometer to confirm the temperature is between 180-190F.
  • Crack the egg into a wire mesh strainer to remove the watery egg whites, then gently transfer the egg into a small bowl.
  • Use a small spatula to swirl the water in the pot to create a gentle whirlpool effect.
  • Dip the edge of the small bowl with the egg in it into the water and gently tip the egg into the water. The egg will tumble and twist for a moment before settling into the center of the pot.
  • Cook for 4-5 minutes, gently swirling the water around the egg (without touching the egg) periodically. If the egg sticks to the bottom of the pot gently slip the edge of a small silicone spatula under the egg to release it.Check the temperature throughout the cook time to maintain a temp between 180-190F.
  • When the egg is done cooking, remove it from the water using a slotted spoon. Place the spoon on a paper towel to absorb any water from the bottom of the egg, and dab at the surface of the egg with another paper towel to remove any water pooling on the surface.
  • Serve immediately or store in the fridge. To reheat, simply drop into boiling water for 30-60 seconds before serving.


  • If not serving immediately, poached eggs can be stored in an airtight container with cold water for up to 5 days. Prior to serving give them a 30-60 second dip in boiling water to bring them back up to temperature.


Tried this recipe?Leave a comment and let me how it was!