No ImageEasy Poached Eggs

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  1. Caroline

    Thank you!! The strainer method worked perfectly and I finally succeeded in making poached eggs! I’ve tried the whirlpool before with disastrous results, so I’m very happy to have found a simple and effective alternative!

    xxxxxyyyyy

  2. Rebecca

    The strainer worked great. I didn’t need to use vinegar and I didn’t have any of the yucky vinegar taste. Best poached eggs I’ve ever made.

    xxxxxyyyyy

  3. Helen Manners

    Love the variety of choices how to cook the eggs. From a beginner to professional:)

    xxxxxyyyyy

  4. Erik C

    Best how to guide for poach eggs 4 minutes works really well. I achieved perfection after three trial and error. You see what works best for you. Water calculation based on pan size is important. I gently set the egg down out of the heat area cause I don’t want the bubbles moving eggs as quickly and gently as possible then put pan back into the simmer heat area covered with a clear see through cover start 4 min timer on iPhone. If you wish you can add mint leaves or herbs healthier also. Thank you very much.

    xxxxxyyyyy

  5. Rosemarie

    Best recipe for poached eggs I’ve come across! Using the strainer was key as was simmering water not boiling, added 2 eggs, used a small pot with cover and in less than 2 minutes they were perfectly poached!

    xxxxxyyyyy

  6. Randa

    I strain out the loose white and have beautiful poached eggs.

  7. Kathleen

    Thank you for the recipe!! This was my first time cooking poached eggs and they turned out great! This is a great, easy recipe. I just slid the egg into the simmering water (after it came to a boil) from a small bowl, covered, removed pot from heat but let sit for about 3 & 1/2 minutes instead of 4. I poached 4 eggs this way in a bigger pot and they were perfect!

    xxxxxyyyyy

  8. Ania

    Thanks for teaching me how to poach an egg! Super easy and always works. Thx!

    xxxxxyyyyy

  9. Betty

    I tried without the vinegar, with vinegar, with a Glas cup, a measuring cup the mason jar ring and the spoons to contain the eggs, none worked. The whites just went all over. I did not have a mesh strainer so I used a slotted spoon with round wholes. I buttered them to be not sticky the immersed in water and carefull slid the egg in. Waited a couple seconds and removed the spoon from under the egg… that worked…. i wasted about 5-6 egg but the end result was edible. It seems with poaching you have to find the method that works for you and practice… 3 stars as I appreciated the various tips… not fool proof
    By the time I started over 3 times boiling then simmering my other stuff was cold…

    xxxxxyyyyy

  10. EJ

    Same issue as Bob- did not cook though and white was all runny.

    • Elise Bauer

      Hi EJ, make sure you bring the water to a full boil before reducing the heat to a bare simmer. Also, if you are poaching more than one egg, make sure you have several inches of water in the pan.

  11. Bob

    Followed it to a T and it did not work at ALL. Waste of time, eggs were completely raw and I had to turn the heat way up and cook without the lid

    • Elise Bauer

      Hi Bob, did you cook more than one egg at a time this way? If so, you likely did not have enough water in the pan to retain the heat to cook the eggs. Make sure to bring the water to a rolling boil first, then reduce it to a simmer.

  12. Veronika

    Perfection! I have an egg cooker and it works fine but I love the shape of a “pot-poached” egg, it’s so attractive. And I don’t need to crawl into my bottom cabinet to retrieve the egg cooker, just grab a pot from the rack, sieve and little bowl. This really is fool-proof. I haven’t had good luck with the swirl method either. It’s the little things…

    xxxxxyyyyy

  13. Christopher

    Perfect. Straining the Eggs and Calm Water is the key.
    Thank you so much.

  14. Amanda North

    This is the first time I’ve ever successfully poached an egg, thanks to your easy recipe! I’ve just returned from Hong Kong where I ate a fabulous brunch item–thick multigrain toast topped with arugula, avocado, poached egg with slivers of parmesan and a squeeze of lemon. One of the most delicious things I’ve ever consumed. So of course I wanted to try making it at home. Success, thanks to Simply Recipes :-)

    xxxxxyyyyy

  15. Anna Schiley

    I will put mine in one of those silicone baking cups. then just eat it right out of the cup. It makes clean up so much easier, just remember to coat the cup with cooking spray first.

  16. David lindsay

    Try poaching the eggs in milk. Then pour the poached eggs and milk over a bed of toast. Salt to taste. Poor man’s Eggs Benedict.

  17. Zdenka

    I make mine in the microwave! :)

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