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Hi! Just found your website. It’s fantastic! I’ve tried quite a few different approaches to poaching an egg, but this one, first try, worked better than every other. I poached four eggs following your instructions, and they came out perfectly cooked, i.e., nice runny inside, firm outside. The strainer really reduced the amount of “fly away” strands. I did this with my son who is learning the basics of cooking, and he was amazed at how easy it was. Thanks very much!
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!
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.
So glad it worked for you Rebecca!
Love the variety of choices how to cook the eggs. From a beginner to professional:)
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.
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!
I strain out the loose white and have beautiful poached eggs.
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!
Thanks for teaching me how to poach an egg! Super easy and always works. Thx!
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 proofBy the time I started over 3 times boiling then simmering my other stuff was cold…
Same issue as Bob- did not cook though and white was all runny.
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.
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
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.
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…
Perfect. Straining the Eggs and Calm Water is the key.
Thank you so much.
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 :-)
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.
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.
I make mine in the microwave! :)
There a running joke in my family that I could burn water. Well, now I can, and have, make perfect poached eggs! Thank you so much!!
Wow! What a cool thing to finally make a decent poached egg! The stirring method never worked for me and the pot was always a nightmare to clean afterward. Thank you.