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poached egg cut open with a fork served on a plate
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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!
Prep Time5 minutes
Cook Time3 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs, eggs benedict, poached eggs
Servings: 4
Calories: 63kcal


  • 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