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A foolproof method for making perfectly poached eggs with silky whites and runny yolks—no vinegar, no swirling, no stress.
Print Recipe
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large fresh eggs
  • water (for poaching)
  • salt, to taste
  • black pepper, to taste

Equipment

  • saucepan
  • Fine-mesh strainer
  • Slotted Spoon
  • Small bowl or ramekin

Method
 

  1. Crack one egg into a fine-mesh strainer set over a bowl. Let the loose, watery whites drain for 10–15 seconds.
  2. Gently transfer the strained egg into a small bowl or ramekin.
  3. Fill a saucepan with 2–3 inches of water and heat until gently simmering with small bubbles at the bottom (not boiling).
  4. Lower the bowl close to the water’s surface and gently slide the egg into the water. Do not stir or swirl.
  5. Cook for 3 minutes for a runny yolk or 3½–4 minutes for a jammy yolk.
  6. Remove with a slotted spoon, drain briefly on a paper towel, season with salt and pepper, and serve immediately.

Nutrition

Calories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 185mgSodium: 70mgPotassium: 65mgVitamin A: 6IUCalcium: 2mgIron: 4mg

Notes

Fresh eggs are essential for best results. Straining the egg removes loose whites and ensures a compact shape. Do not let the water boil.

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