How to: Poach Eggs

From Cooking at Home, by The Culinary Institute of America

Friday, November 01, 2013

Eggs are most often poached in water, though other liquids such as wine, stock, or cream can also be used. Add vinegar and salt to the water to encourage the egg protein to set faster. Otherwise, the egg whites can spread too much before they coagulate.

Poached eggs can be prepared in advance. To do this, slightly undercook the eggs, shock them in ice water to stop the cooking process, trim the edges of the whites, and hold them in cold water. When ready to serve, reheat the eggs by briefly submerging them in simmering water.

1. Fill a pan with water to a depth of a few inches and season it with a small amount of vinegar and salt to prevent the egg whites from spreading during cooking. The vinegar and salt should be barely perceptible, not enough that the poached egg tastes strongly of either.

Working in small batches is more efficient, since the more eggs added to the water, the more time it will take to properly poach them. To reduce the chance of breaking an egg in the poaching liquid, break the eggs into cups. Discard any eggs that have blood spots on the yolks. Gently pour the egg from the cup into the poaching liquid.

2. Once added, the egg will sink to the bottom of the pot, then float back to the top. The white will set around the yolk to create a teardrop shape. It generally takes 3 to 4 minutes to poach an egg properly, depending on its size. The more eggs added to the water at a time, the longer it will take for the eggs to poach properly.

3. Use a slotted spoon or skimmer to gently lift the poached egg from the water. Blot the egg on paper towels to remove as much excess water as possible.
4. A properly poached egg should have a fully coagulated egg white and a warm center that is only partially set, and should be tender with a compact oval shape



  • THE SHAPE OF THE POACHED EGG can be affected by its handling prior to and during the cooking process. For the perfect shape, handle the eggs carefully when removing them from the shell, when dropping them into the water, and when removing the finished poached eggs from the pot. This will lessen the chances for the yolk to break prior to the cooking process, as well as prevent an undesirable or messy appearance.
  • IF THE OUTER EDGES OF THE POACHED EGG WHITE look irregular or messy, use a paring knife to gently trim the edges before serving.

Excerpted from Cooking at Home, © 2013 by The Culinary Institute of America. Photos © Ben Fink. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


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Comments [3]


Yes, it looks like a simmer. Too bad water temperature or precise instructions were not included. Seems a pretty darned important part of a properly cooked poached egg.

Nov. 02 2013 09:16 AM

Looks like a slow simmer in photo.

Nov. 02 2013 06:40 AM
Linda Goldsmith from New York City

I eagerly read this recipe for poaching eggs,hoping to perfect my method. Alas, the recipe did not speak at all to the temperature of the poaching liquid.
Should you bring the water to a full boil and then slip eggs in? Should you bring the poaching liquid to a boil, turn the heat down to a simmer and then slip the eggs in? Should you bring the water to a boil, shut the heat off and then slip the eggs in? Should you bring the poaching liquid to a simmer and then slip the eggs in? Should the temperature of the poaching liquid be maintained at a certain level? Seems to me that the temperature of the poaching liquid would be very important, yet the recipe
seems to completely ignore it - or did I miss something?

Nov. 01 2013 11:41 AM

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