There are lots of ways to poach an egg. We tried 'em all. This was the winning method. Source: EatingWell Magazine, April/May 2006

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.

  • Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.

  • Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.


The poaching pot is much easier to clean if it's still warm from cooking.

Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.

Nutrition Facts

72 calories; 4.7 g total fat; 1.6 g saturated fat; 185 mg cholesterol; 149 mg sodium. 69 mg potassium; 0.3 g carbohydrates; 6.3 g protein; 269 IU vitamin a iu; 18 mcg folate; 28 mg calcium; 1 mg iron; 6 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I've had a lot of trouble with poached eggs in the past but this method worked perfectly for me! Read More