Poached eggs are a breakfast staple! Cut into the firm egg white exterior to find a creamy, golden-yellow egg yolk in the center—so good! Here’s how to poach eggs so they turn out perfect.

poached egg cut open with a fork served on a plate

Whether you serve them alone, with Hollandaise Sauce, or go the full nine yards and make Eggs Benedict, poached eggs are always a special treat. Even though it’s easy to make poached eggs (yes, I promise!), they’re not an everyday kind of breakfast, and I definitely don’t make them as often as I make scrambled eggs or sunny-side-up.

poached egg on a plate

Poached Egg Recipe

Poached eggs have a reputation for being difficult, but once you get the hang of it, you’ll find that not only are they simple to make, it’s actually a little bit…fun? Cracking the eggs and slipping them into the simmering water, then watching them poach to perfection is definitely satisfying. Of course, even more satisfying is when you cut into them and the gooey egg yolk seeps out. (If you love runny yolks in fried eggs, you’re going to love poached eggs!)

While poached eggs are often made as part of another recipe like Eggs Benedict, I also like serving them over a piece of toast so it can soak up the egg yolk. You can add poached eggs to grain bowls, serve them over a bed of fresh or sautéed greens, or just enjoy them like you would a fried egg, on a plate with sausage or bacon, toast, and hash browns.

ingredients to make poached eggs


  • Eggs – The fresher the egg, the better it will poach.
  • White vinegar – Some people opt not to add vinegar to the pot of water, but I find that it makes poaching eggs easier. You can use lemon juice instead, which adds a subtle lemon flavor to the finished eggs.
steps to make poached eggs

How to Poach Eggs

1. Prepare

Fill a large, wide saucepan with 2 inches of water. Bring to a boil, then reduce heat to a slow simmer and add the vinegar.

2. Add Eggs to Water

Break an egg into a small bowl (here’s how to crack an egg perfectly every time!), then gently tip it into the simmering water. Repeat with the remaining eggs.

3. Cook the Eggs

Let the eggs simmer in the water until the whites are just set; this takes about 3 minutes. Use a slotted spoon to remove the eggs, then place them on a paper-towel-lined plate to drain.

Hint: To cook four eggs at once, you’ll need a wide pot or saucepan to give them each sufficient space without crowding. If you don’t have a wide enough pot, make them in two batches.

poached egg cracked open on a plate


Can I keep poached eggs in the fridge?

Yes, poached eggs will keep for up to 2 days in the refrigerator. Instead of draining the poached eggs on paper towels, drop them in a bowl of ice-cold water to cool. Then, place the eggs in an airtight container and refrigerate. To reheat them, fill a bowl with hot water, then place the eggs in the bowl for about 3 minutes. Transfer them to a paper towel to drain, then serve.

How do you poach an egg without it falling apart?

First, you don’t want too much water in the pot—2 inches is perfect. Second, the water needs to be barely simmering. If it’s boiling, the egg white will break apart. Gentle cooking is key!

Do silicone egg poachers work?

Yes, if you’d like to try a silicone egg poacher, go for it! Follow the instructions that come with it to cook your eggs.

poached egg on an eggs benedict with hollandaise sauce

More Egg Recipes to Try

poached egg cut open with a fork served on a plate

Poached Eggs

Here’s how to poach eggs so they turn out perfect. Use them to make Eggs Benedict or just eat them as-is for an easy breakfast!
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Course: Breakfast
Cuisine: American
Servings: 4
Prep Time: 5 minutes
Cook Time: 3 minutes


  • 4 eggs
  • 2 teaspoons white vinegar


  • Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer and add white vinegar.
  • Break 1 egg into a small bowl and gently tip into the pan.
  • Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny, about 3 minutes.
  • Using a slotted spoon, remove the eggs to a paper towel–lined plate to drain.


Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. That’s great I love poached eggs and never knew the secret to keep the yolks together.

    1. Kasey Schwartz says:

      Let us know when you make your first one!

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