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How to Poach an Egg Perfectly Every Time

Two sunny-side up eggs with bright orange yolks served on a white plate, illustrating perfect poached eggs technique.
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Follow these steps to consistently make poached eggs with set whites and runny yolks using a simple water and vinegar method.

Ingredients

Scale
  • 2 large eggs
  • 4 cups water
  • 1 tablespoon white vinegar
  • Pinch of salt (optional)

Instructions

  1. Fill a medium saucepan with 4 cups of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat. You want small bubbles forming on the bottom, not a rolling boil.
  2. Crack one egg into a small bowl or ramekin. This makes transferring the egg easier.
  3. Stir the simmering water gently to create a slow vortex or whirlpool in the center of the pan.
  4. Carefully slide the cracked egg into the center of the whirlpool. The swirling motion helps gather the white around the yolk.
  5. Cook the egg for 3 to 4 minutes for a runny yolk, or up to 5 minutes for a slightly firmer yolk. Do not stir while the egg cooks.
  6. Use a slotted spoon to carefully lift the poached egg out of the water.
  7. Gently blot the bottom of the egg on a paper towel to remove excess water before serving.
  8. Repeat the process for the second egg, refreshing the water if necessary.

Notes

  • Use the freshest eggs possible; older eggs have thinner whites that spread more easily in the water.
  • If you prefer not to use vinegar, you can omit it, but the vinegar helps the egg white coagulate faster.
  • For multiple eggs, poach them one or two at a time to maintain water temperature and prevent crowding.
  • If you want to make several eggs ahead of time, cook them for about 30 seconds less than desired, plunge them into an ice bath, and then reheat them in hot (not simmering) water just before serving.

Nutrition

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