1. Heat the Water
- Fill a saucepan with water (about 2–3 inches deep).
- Heat until just below boiling — small bubbles should form at the bottom but not a rolling boil (around 180–190°F / 82–88°C).
2. Crack the Egg
- Crack an egg into a small cup or ramekin (this makes it easier to slide into the water gently).
3. Create a Gentle Swirl (Optional)
- Stir the water in a circle to create a gentle whirlpool — this helps wrap the egg white neatly around the yolk.
4. Poach the Egg
- Carefully slide the egg into the center of the water.
- Let it cook for 3–4 minutes for a runny yolk, or 5 minutes for a firmer yolk.
5. Remove and Drain
- Use a slotted spoon to lift the egg out.
- Drain on a paper towel to remove excess water.
6. Serve
- Season with salt and pepper.
- Serve immediately on toast, salads, or your favorite breakfast plate.
Tips for Perfect Poaching
- Use fresh eggs — older eggs spread too much in the water.
- Don’t let the water boil — a gentle simmer gives the best texture.
- Poach one or two eggs at a time for best results.
- For batch cooking: poach eggs slightly underdone, transfer to cold water, then reheat in hot water for 30 seconds before serving.
Serving Ideas
- On avocado toast with chili flakes.
- Over a salad for extra protein.
- Classic Eggs Benedict with hollandaise sauce.
- On a grain bowl with quinoa, greens, and roasted veggies.
Final Thoughts
Perfectly poached eggs are silky, elegant, and surprisingly simple once you learn the technique. They’re the kind of small kitchen skill that makes everyday meals feel gourmet. With a little practice, you’ll be turning out café-style poached eggs right in your own kitchen.